Steps

• Sanitization of jars during preparation:
  Place the jars and lids in a large pot, completely covering them with water. Bring to a boil over medium heat and let boil for 30 minutes.

  

• At the end, turn off the heat and keep them warm by closing the pot with the lid. Remove the jars and lids carefully with tongs and dry them completely with a clean cotton cloth.

• Peel the plums and apples, remove the pits, and cut them into chunks (about 0.8 inches).

  Extract 50 g of lemon juice.

• Transfer the diced fruit to a large, thick-bottomed stainless steel saucepan, add the strained lemon juice, 1 glass of water, and the sweetener.

• When the mixture reaches a boil, lower the heat, cover it, and let it simmer for 35-45 minutes, stirring often with a wooden spoon to prevent sticking to the bottom and sides of the pan.

• Gradually remove any foam that may form with a skimmer. As soon as the fruit softens, blend it with an immersion blender to “dissolve” the pieces and make it smooth and homogeneous.

  

• Then, return the pot to the heat and cook for another 10-20 minutes until the jam reaches the desired consistency.

  

• Now that the jam is ready, pour it immediately into the still hot sanitized jars.

  

• Close immediately, and turn the jars upside down, allowing them to cool completely…

  

• before returning them to their position.

  Check that the lid’s center has lowered, creating a vacuum seal.

  

• If you want to extend the compote’s shelf life, it is advisable to pasteurize the jam jars:

• Once tightly sealed with new lids, place them in a pot separated by a clean cloth to avoid bumping, completely cover with cold water, and cook for 20 minutes from the start of boiling.

• Allow them to cool completely before removing from the pot, check for integrity, dry them, and store in a dry place away from light and heat sources.
  Here is the ready sugar-free plum compote.

  

• Place the plum pulp, apples, lemon juice, and sweetener into the Thermomix bowl. Position the Varoma dish (without lid) instead of the measuring cup, cook: 55 minutes/203°F/speed 1.

  Meanwhile, sanitize 250 g jars with screw caps.

• If the jam still seems liquid after the time, continue cooking with the Varoma dish instead of the measuring cup: 10 minutes/Varoma/speed 1.

• To check the jam’s doneness: take the coffee saucer placed in the freezer, and pour a teaspoon of jam in the center of the saucer. When it’s cold, touch it with a finger; if it has set, the jam is ready.

• If the jam is slightly liquid, cook again: 2 minutes/Varoma/speed 1 with the Varoma dish (without lid) instead of the measuring cup. Repeat the cooking check as previously described.

• Now that the jam is ready, pour it immediately into the still hot sanitized jars. Close immediately, and turn the jars upside down, allowing them to cool completely before returning to their position.

  

• Check that the lid’s center has lowered, creating a vacuum seal.
  For greater safety and longevity, it is advisable to pasteurize the compote jars.

• Close the jars tightly with new lids, place them in a pot separated by a clean cloth to avoid bumping, completely cover with cold water, and cook for 20 minutes from the start of boiling.

• Allow them to cool completely before removing from the pot, check for integrity, dry them, and store in a dry place away from light and heat sources

  Once again, our friend Thermomix has helped us with the Sugar-Free Peach Compote