All fruits may be frozen with out added sugar. Altering the proportion of acids and fruits might end in spoilage. Commercial low-calorie jelling mixes could provide additional carbohydrates in the type of maltodextrin or other saccharides. Commercial ascorbic and citric acid mixtures also may be used in accordance with manufacturer’s instructions. When you've got issues with fruit darkening (turning brown) later, then sprinkle 1/2 teaspoon of FruitFresh or ascorbic acid into the top of the jar earlier than you seal it. Ascorbic acid mixtures, akin to ascorbic acid combined with sugar or with citric acid and sugar, additionally can be found. Bring to a boil over medium-excessive heat, stirring till sugar is dissolved. I will likely be updating instructions over the subsequent few months to share how I try this. Whatever you select, ladle it hot over the fruit into the jars, leaving 1/2 inch headspace. 3. In a big pot, combine sugar and water, bring to a boil and ladle syrup into jars of plums to within a 1/2 inch head space. I are inclined to go for the medium syrup most occasions, though I did between heavy and medium for these plums as they had been quite tart.
