Plum, Nectarine and Lemon Preserve with Erythritol
Each roughly 46 g serving contains about 4 g net carbohydrates and 0.6 g dietary fiber based on the site ingredient data. Erythritol keeps the chopped fruit moderately sweet while agar thickens the lemon-fruit syrup around the plum and nectarine pieces. After chilling, keep the preserve refrigerated and do not store it at room temperature.
Wash and dry the plums (830 g), nectarines (560 g), and lemon (70 g) well. Halve the fruit, remove the pits, and cut the flesh into pieces about 1 cm across; allow about 15 minutes for this preparation.
Put the fruit in a large bowl, add erythritol (135 g), shake gently, cover, and leave in a cool, dark place for 24 hours. If the room is hot, place the bowl in the refrigerator.
Transfer the cut fruit to a sieve and leave it for 15 minutes, collecting the syrup in a separate bowl.
Combine the syrup with agar-agar (1.8 g) and stir for about 2 minutes. Then bring it to a boil on the stove in approximately 10 minutes. Boil for 1 minute, stirring and skimming the foam. Cool the syrup for about 15 minutes to 60–65°C.
Allow about 10 minutes to fill clean jars halfway with the fruit, pour in some syrup, add the remaining fruit and syrup, and stir with a wooden stick, leaving about 5 mm of headspace. Add spices or nuts if desired.
Close the jars loosely with clean lids and sous-vide at 63°C for 2 hours. Tighten the lids after the bath and transfer the jars to the refrigerator for at least 8 hours so the agar can set the syrup.
Erythritol does not preserve food like sugar, and this method is not validated for pantry storage. Keep the preserve refrigerated; do not store the jars at room temperature.
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