Name: Small Batch Plum Preserves
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 4 cups chopped plums; 2/3 cup water; 3/4 cup maple sugar; 4 tbsp Dr. Ax's collagen; 1 tbsp fresh lemon juice

Small Batch Plum Preserves is a sweet tasty topping for waffles, pancakes, crepes, crackers, bread, or ice cream. The plums this year have been outstanding! Super delicious and extremely pretty. However, I can’t remember the variety name of this beautiful red plum. In any case, these preserves are so good. In any case, if you would like more preserves just double or triple. Now is the time to preserve this delectable fruit.

Small Batch Plum Preserves

Homemade anything is always way better than anything you could buy in the store. Needless to say, I know in America most jams and jellies are made with pectin. This is a preservative and is fine if you are using a water bath canner. However, I was just making one jar to last for a short period of time. What are the two best preservatives? Salt and Sugar. They have been used for centuries. Hence, you could make an extra jar or two and store it in the freezer for no more than 6 months. In conclusion, as with anything if it looks off or smells weird or if mold has grown the rule of thumb is to throw it out.

Consequently, this makes approximately 1 1/2 cups of preserves. Nutritional Facts are below and are based on one teaspoon per serving.

Personal Notes:

Fall is here. For me, it means time to make some jams or preserves. In Idaho where I grew up most families canned and preserved their food. As a matter of fact, my dad was a butcher. It is for this reason that my husband and I own a large freezer. I often purchase meat or poultry when on sale. Of course, this recipe is also refined sugar-free.

This year I tripled the recipe and placed two jars in the freezer.

Small Batch Plum Preserves

Ingredients:

4 cups plums
2/3 cup water
3/4 cup maple sugar
4 tablespoons Dr. Ax’s collagen
1 tablespoon lemon juice

Directions:

First, slice plums and remove pits. Second, combine maple sugar and collagen. Next, add sliced pitted plums, water, maple sugar, collagen, and lemon juice into a deep pan (giving it room to boil). Finally, add in the collagen mixture. On medium heat bring ingredients to a boil. Next, simmer the preserves for 20 -30 minutes or until desired consistency. Reduce heat using a potato masher or the back of a spoon and mash the plums. Finally, boil another 10 minutes or so. Remove from heat and allow to cool. Once cooled place preserves into a sterilized glass jar with a screw-top lid. Lastly, place it in the refrigerator. Preserves are good for 3 to 4 months. Makes approximately 1 1/2 cups in about 3 half-pint jars. You can also process in a canner. If canning, follow the canning manufacturer’s directions.

Save

Print Pin

5 from 1 vote

Small Batch Plum Preserves

Small Batch Plum Preserves Recipe made with multi collegen protein which is gluten-free and dairy-free. Stores up to one month in the fridge.

Course Appetizer, Breakfast

Cuisine American

Keyword Freezer Jam, Freezer Jam Recipe, Gluten Free Recipe, Gluten Frei, Gluten Fri, Gluten Frie, Gluten Fritt, Gluten-Free, Jam, No Pectin Small-Batch Pum Preserves Recipe, No Pectin Strawberry Preserves Recipe, Plum Preserves Freezer Recipe, Plum Sauce, Preserves, Small Batch Plum Jam, Small Batch Plum Preserves Freezer Recipe, Small Batch Plum Preserves Recipe, Small Batch Preserves Recipe no pectin

Prep Time 10

Cook Time 40

Total Time 50

Servings servings

Calories 33kcal

Author LaRena Fry

Equipment

Small Canning Jar

Ingredients

4 cups chopped plums
2/3 cup water
3/4 cup maple sugar
4 tbsp Dr. Ax's collagen
1 tbsp fresh lemon juice

Instructions

First, slice plums and remove pits.
4 cups chopped plums
Second combine maple sugar and collagen.
3/4 cup maple sugar, 4 tbsp Dr. Ax's collagen
Add sliced pitted plums, water, and lemon juice into a deep pan (giving it room to boil).
1 tbsp fresh lemon juice, 2/3 cup water
Next, add in the collagen mixture.
On medium heat bring ingredients to a boil.
Finally, simmer the preserves for 20 -30 minutes or until desired consistency.
Reduce heat and using a potato masher or the back of a spoon and mash the plums.
Boil another 10 minutes or so.
Remove from heat and allow to cool.
Lastly, once cooled place preserves into a sterilized glass jar with a screw top lid.
Place in refrigerator.
Preserves are good for 3 to 4 months.
Makes approximately 1 1/2 cup.
You can also process in a canner.
If canning, follow canning manufacturer’s directions.

Notes

Nutrition Facts
Servings 24.0
Amount Per Serving
Calories 33
% Daily Value *
Total Fat 0 g	0 %
Saturated Fat 0 g	0 %
Monounsaturated Fat 0 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 0 mg	0 %
Sodium 8 mg	0 %
Potassium 56 mg	2 %
Total Carbohydrate 7 g	2 %
Dietary Fiber 0 g	2 %
Sugars 7 g
Protein 1 g	3 %
Vitamin A	2 %
Vitamin C	5 %
Calcium	1 %
Iron	1 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.