Steps

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

  

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

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

  Extract 3.38 tbsp of lemon juice.

• Transfer the chopped fruit into a large, heavy-bottomed stainless steel saucepan, add the strained lemon juice, 1 cup of water, and the sweetener.

• When the mixture comes to a boil, reduce the heat, cover it, and let it simmer for 35-45 minutes, stirring frequently with a wooden spoon to prevent it from sticking to the bottom and sides of the saucepan.

• Gradually remove any foam that forms using 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 put the pot back on the heat and cook for another 10-20 minutes until the jam reaches the desired consistency.

  

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

  

• Immediately close them, and flip the jars, allowing them to cool completely….

  

• before returning them to their upright position.

  Check that the center of the lid has lowered, creating a vacuum.

  

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

• Once the jars are hermetically sealed with new lids, place them in a pot spaced apart with a clean cloth to prevent them from hitting each other, covering them completely with cold water and cooking for 20 minutes from the start of boiling.

• Allow them to cool completely before removing them from the saucepan, check that they are intact, dry them, and store them in a dry place protected from light and heat sources.
  Here’s the sugar-free plum compote ready.

  

• Put the pulp of the plums, apples, lemon juice, and sweetener into the Bimby bowl. Place the Varoma container (without lid) instead of the measuring cup, cook: 55 min./203°F/speed 1.

  Meanwhile, sanitize the jars with screw lids of 8.8 oz.

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

• To check the jam’s cooking: take the coffee plate you placed in the freezer, and pour a teaspoon of jam in the middle of the plate, and when cold, touch it with a finger; if it has set, the jam is ready.

• If the jam is slightly liquid, cook further: 2 min./Varoma/speed 1 with the Varoma container (without lid) instead of the measuring cup. Repeat the cooking test as previously described.

• Now that the jam is ready, immediately pour it into the sanitized, still-hot jars. Immediately close them, and flip the jars, allowing them to cool completely before returning them to their upright position.

  

• Check that the center of the lid has lowered, creating a vacuum.
  For greater safety and longer shelf life, it is advisable to pasteurize the compote jars.

• Hermetically seal the jars with new lids, place them in a pot spaced apart with a clean cloth to prevent them from hitting each other, covering them completely with cold water, and cooking for 20 minutes from the start of boiling.

• Allow them to cool completely before removing them from the saucepan, check that they are intact, dry them, and store them in a dry place protected from light and heat sources

  This time, too, our friend Bimby helped us with the sugar-free Peach Compote