Sugar-free jam

[ina]

My 10p worth:

Splenda is banned in some countries - Germany for example. There must be a reason for it... Ive' never tried it myself, but a friend in Germany who is very much into low carb diet asked to me send it to her once.

Again in Germany, fructose is usually used to replace sugar in diabetic recipes, albeit in lower quantities than "normal" sugar.

Using pectin instead of sugar doesn't work; pectin needs both sugar and acidity to make the jam set.

Most commercial sugar free "jams" that I've come across (by law they mustn't be called jam unless a certain percentage, I think 50, is sugar!), are high on concentrated grapejuice. I am going to try that out myself - when and if I can get the grapejuice concentrate! But you can use concentrated apple or pear juice, as in one of the recipes above, it's just not quite as sweet as grape, and ity has a more distinct taste of it's own, so the jams don't come out as clear in taste as you might want them to.

I have made plum "jam" just with fruit; it needs to be boiled on a very low heat for ages, so great if you have an Aga going anyway and can hang about for a few hours to give it a stir occasionally. Otherwise I think the input in energy and time doesn't really justify the result. Also, I've not had that many plums for many years. But it is nice, especially with a few spices added (cinnamon, cloves), and some lemon juice. My aunt used to swear by adding a green walnut.

[the.fee.fairy]

I'd be interested in the honey recipes.

I can't be doing with sweetners (any of them!) i was trained to smell and taste, and sweetners are sweet at first, but then there's a horrible horrible bitterness and a chemical aftertaste. If you have a dulled palate, or you're bitter blind, then they'll be fine, but if you get the taste just once, you'll never forget it (a bit like MSG which is a salty taste that curls round your tonsils and makes its way up to your nose - that's horrbile horrible stuff too!!

[Nikki]

I'm glad for my diabetic friend that she gets some sweet treats and sweetened coffee on occassion because of sweeteners.

Honey-sweetened jam:
These two use dry pectin-
http://www.recipezaar.com/49267
http://www.cooks.com/rec/doc/0,1823,146 ... 01,00.html

This one uses low-sugar pectin-
http://www.thatsmyhome.com/general/strawberry-jam.htm

This one uses sugar, no pectin-
http://www.cooks.com/rec/view/0,1923,14 ... 03,00.html

No sugar, no pectin, but pineapple not a common favourite-
http://www.cooks.com/rec/doc/0,1623,145 ... 93,00.html

http://www.cooks.com/rec/doc/0,1723,159 ... 92,00.html

Let us know if you try them or find ones without commercial pectin.

[Nikki]

I have made plum "jam" just with fruit; it needs to be boiled on a very low heat for ages, so great if you have an Aga going anyway and can hang about for a few hours to give it a stir occasionally. Otherwise I think the input in energy and time doesn't really justify the result.

I am interested in the long-boil method - could save the need for sugar and extra pectin for a good fruit spread. I had been wondering how long it might take.

Good point about the energy requirements. An aga or similar would be ideal. A good thing to make while you're also making bread perhaps.

[Clara]

My 10p worth:

Splenda is banned in some countries - Germany for example. There must be a reason for it... .

They had chlorine into the molecular structure of sugar somehow, I guess that´s a patented secret.

Hmmmm chlorine frosted doughnuts!

Clara x.

[Mare Owner]

What is the benefit, healthy wise, in adding more fruit juice instead of the sugar? It is a more natural form of sugar, but for the body, fructose is very similar to table sugar I always thought, too much of either is bad.

[Nikki]

Hi Mare Owner,

Sugar is 100% natural - showing that 'natural' isn't a synonym for healthy.

It's all about blood glucose (sugar). Simple carbohydrates, like sugar, raise our blood sugar very quickly and very dramatically. This has all sorts of effects with insulin, hunger signals, mood, health, and so on. Eating complex carbs or non-carb foods, the less sugar and starch in them, such as vegetables and meat, only raises our blood sugar minimally. Thereby, we are less likely to any dramatic side effects.

For people who are diabetic, have weight/food issues, or other insulin/triglyceride related health problems, it is essential to control what carbs are eaten. Sweetening agents other than pure cane sugar can help the quality of life of such people.

That doesn't mean that eating large quantities of artificial sweeteners, natural sweeteners (such as stevia or fructose) is wonderful for you. It's just a viable option for those with various health concerns.

In making jam, if you can get away withut adding sugar, even with adding juice, you'll also greatly reduce the calories of the product, as well as making it kinder to teeth.

Hope that helps a bit.

[red]

I kinda thought the definitiion of jam was that it was made with fruit and sugar.

if you are concerned about the health implications of too much sugar, wouldn't it be more logical to not eat jam? (or possibly make small quantities and eat only in moderation)

[ina]

I kinda thought the definitiion of jam was that it was made with fruit and sugar.

That's right - I mentioned that above: legally, you mustn't call it jam unless it's at least half (I think) sugar.

I had been wondering how long it might take.

Nikki, about 4 hours, if I remember correctly. You can make it in the oven, too. And it keeps just as well as "ordinary" jam, provided you fill the jars boiling hot etc.

[Nikki]

I kinda thought the definitiion of jam was that it was made with fruit and sugar.

That's exactly right, which is why what we're talking about is actually called fruit spread. Most people use the term 'sugar-free jam' because it's more widely understood what is spoken about.

So we're interested in making something similar to jam, but without sugar. This is not only a delightful way to enjoy fruit, but for the SSish, it's a way to preserve produce.

[Mare Owner]

So we're interested in making something similar to jam, but without sugar. This is not only a delightful way to enjoy fruit, but for the SSish, it's a way to preserve produce.

Thank you, this hit home to me last night. I picked some fresh rhubarb and made some crisp. And I feel like my teeth were going to fall right out from all the sugar! There's gotta be a better recipe. :)

[red]

and does it preserve - i.e. keep.. ...without the sugar?

[ina]

If you boil anything long enough it will lose so much water that it is semi-dried - which will make it last longer, especially if you then put it into sterile jars. However, don't forget: the longer you boil it, the more of the taste you lose. With some fruits that works well, as with plums - they get a pruney flavour. Don't forget that you lose water in the process, so with 10 pounds of plums you only have 4 or 5 pounds of jam in the end. I don't think it works well with more delicate fruit like strawberries or cherries. And rhubarb without sugar? Even I, who am known for cutting corners on sugar all over the place, don't do that! Just too acidid.

It's a bit of a weighing up of different advantages:
Sugar plus short cooking time = less energy used, less of your time spent, fresher fruit flavour (and in some cases, like rhubarb, edible results ), but money spent on sugar.
No sugar plus long cooking time (and probably extra sterilising) = more energy used, more time invested, less money spent on sugar, but more on fruit (if you count that as cost), and for some fruit not a nice taste.

[Mare Owner]

I am thinking with the rhubarb, it would be better not to be alone in the crisp, but wait until I can get strawberries to add. Then less sugar, and the berries will help. :)

[Nikki]

and does it preserve - i.e. keep.. ...without the sugar?

Yes, depending on everything else you do to it. But not as long as jam.
As ina said, longboil methods drys stuff to help preservation. You're also increasing the fructose (fruit sugar) percentage, again for preservation.

Consider, fruit that is over ripe and you might just throw out or compost. Making jam or fruit spread is an excellent SSish alternative. So compared to leaving the fruit on your shelf/fridge until it's no longer edible, it's definitely a preservation method.

Mare Owner - you read my mind. If I had rhubarb, I would try mixes. If you look through jam recipes you see a lot of mxing, and it's not always to do just with flavour, but for sugar/acid combinations for preservation/flavour.
Please share with us any successes.