Low-Sugar Plum and Apple Spread

This Low-Sugar Plum and Apple Spread captures the rich, tangy sweetness of late-summer plums in a lighter, naturally balanced way. Granny Smith apples lend natural pectin for thickening and a hint of tartness, while white grape juice adds a delicate fruitiness without excess sugar. The result is a smooth, jewel-toned spread perfect for toast, yogurt, or even a glaze for pork or chicken. Enjoy the flavor of homemade jam with a fraction of the sugar—and all the orchard-fresh goodness.

INGREDIENTS:

5 pounds plums, pitted and sliced (14-15 cups)
3 Granny Smith apples, washed and quartered (do not core)
1/4 cup white grape juice, or other fruit juice
2 tablespoons lemon juice
3/4 cup sugar, or Splenda Granular
1/4 teaspoon ground cinnamon, or ginger (optional)

METHOD:

Place a small plate in the freezer to test the spread’s consistency later.

In a large, heavy-bottomed nonreactive pot (such as a Dutch oven), combine the plums, apples, white grape juice, and lemon juice. Bring to a boil over medium-high heat, stirring occasionally. Reduce heat to maintain a gentle boil, cover, and cook for 15–20 minutes, until the fruit is softened and juicy. Uncover and continue boiling gently for another 20 minutes, stirring occasionally, until the fruit is completely tender.

Pass the cooked fruit mixture through a food mill or fine sieve to remove the plum skins and apple cores/seeds.

Return the strained puree to the pot. Stir in the sugar (or Splenda) and spice, if using. Cook over medium heat, stirring frequently, until thickened—about 15 minutes, or until a small spoonful dropped onto the chilled plate holds its shape without running.

Remove from heat and skim off any foam. Pour the hot spread into clean, sterilized jars, leaving ½ inch headspace. Allow to cool to room temperature, then seal and refrigerate.The spread will keep for up to 3 weeks in the refrigerator.

SERVING SUGGESTIONS: