How to make sugar free jam with fructose
Written by Elisabeth on August 15, 2008 – 15:45 -Today, my last day of summer vacation, was spent boiling up a hefty 4 litres of strawberry-rhubarb jam. I eat as little sugar as possible and my favourite jam combination is not to be found at the store in a sugarless variety. I use fructose instead as it does not cause blood sugar elevation the way regular sugar does.
When I say “spent the day” that is a gross overcalculation. It takes just a couple of hours from start to finish, and the result is the best tasting jam you could ever hope for! And it’s healty! And homemade! I choose to boil my jam and pour it in jars instead of freezing jam because I have a very tiny freezer…
So - wanna make some jam?
For about 2 litres of jam you will need
- Some empty jam jars. I save the ones I buy jam in from the store. I’v also begged empty jars from other people
- 1 kg of rhubarb
- 1 kg strawberries
- 750 grams fructose
- a bag of pectin powder (the brand I use is called Certo)
- 1 ts sodium benzoate
- 1 ts citric acid
Before you start making you jam:
Put the clean empty jars and the caps in the oven at 100 degrees celcius. They should spend about 1 hour in the oven to be properly sterile. You just dont want moldy jam due to bacteria…
And now for the actual jam making
- Boil the chopped rhubarb with 500 grams of fructose. Boil until the rhubarb starts to fall apart a bit. This should take about 45 minutes.
- Add the chopped strawberries. And boil for another 15 minutes.
- Mix 250 grams of fructose with the citric acid, the sodium benzoate and the pectin powder.
- Take the pot of jam off the stove and stir in the fructose mix until everyting is dissolved.
- Pour the mixture into you warm jars, screw the lid on tightly and set to cool down. The top caps of the jars will “pop in” when the jam cools down and make sure your jam is vacuum packed!
- Make some fancy labels to put on the outside of the jars.
Jam boiling happily on the stove!
Of course you can also use all sorts of fruit and berries to make jam. Most of the time you will only need to boil the jam for about 15 minutes. Rhubarb needs a bit more boiling time to become nice and soft.
Tags: fructose, home made, jam, sugar free
Posted in Food |
By LInda on Dec 18, 2008 | Reply
Fructose is a still a sugar so your title is misleading!
By Patti on Aug 4, 2009 | Reply
But for those of us trying to avoid refined sugar, this is perfect — thanks!!
By Karen on Mar 9, 2010 | Reply
I think you are the bees knee’s, our children have CSID and can’t have sucrose, so we too have 2 sugarfree in our family 1 Sugarfree as in low/no carbs and sugarfree2 no sucrose which is for the kids and us when we lose our desired weight. Keep up the hard work you are an inspriation. Thank you!!!!!!!!!!!!