Jam and it's sugar!

**shirlthegirl43** · 12-08-2007, 08:17 AM

Can't really answer your questions but as you can buy jam suitable for diabetics, there must be an alternative to sugar. Whether it contains less calories I couldn't say.

I was about to start searching for recipes to make diabetic friendly jellies as my dad has diabetes and I wanted to make some apple and bramble jelly that we could all enjoy. Maybe your question will result in recipes that I can make use of too. Thanks for the question, I am sure the repsonses will be interesting to read.

**25cowlane** · 12-08-2007, 09:23 AM

You can certainly make reduced sugar jams, I'm sure there are some recipes in my book downstairs, I shall try to dig it out later.

The setting part of jam is from the pectin in the fruit, the sugar is the preservative so my understanding is that reduced sugar jams don't store quite as well.

**CarolineSonning** · 12-08-2007, 09:30 AM

Originally posted by 25cowlane View Post

The setting part of jam is from the pectin in the fruit, the sugar is the preservative so my understanding is that reduced sugar jams don't store quite as well.

Thanks 25cowlane that is what I had thought - but now you can buy preserves with no added sugar I was wondering what they did to stop it going off, and if I could do it too!

**TPeers** · 12-08-2007, 09:55 AM

There is something called a fruit butter - not much fat and very little sugar - I'll have a dig through my books and see if I can find it. The onlt thing I remember is that it should be made in small amounts and kept in the fridge as it contains so few preservatives.......

**Flummery** · 12-08-2007, 12:47 PM

Pectin sets the jam, but sugar preserves it so beware of home jam making with low sugar unless you're going to eat it quickly. Commercial jams with low sugar have another sweetener (prob. aspartame so I'd not want too much of that) and then a preservative added. I prefer to stick to home made real jam and not have it every day. Quality rather than quantity!

**Alison** · 12-08-2007, 03:38 PM

Originally posted by Flummery View Post

Pectin sets the jam, but sugar preserves it so beware of home jam making with low sugar unless you're going to eat it quickly. Commercial jams with low sugar have another sweetener (prob. aspartame so I'd not want too much of that) and then a preservative added. I prefer to stick to home made real jam and not have it every day. Quality rather than quantity!

I'm with you on that too - at least you know where you stand when the only ingredients are fruit and sugar! I have tried to reduce the sugar a bit (I don't have a sweet tooth) but it's only worth making in small batches as it doesn't keep the same and needs to be kept in the fridge even before opening - well that's what I found anyway.

**cottage garden** · 12-08-2007, 05:10 PM

Weight watchers recommend a sugar free jam but it only lasts two weeks and has to be kept in the fridge.

You get a bag of frozen fruit and bring them to the boil slowly - you can add a little water if you think the fruit needs it. When it comes to the boil sprinkle sugar free jelly crystals over and stir really well.

That is it ...... simple........apparently its really nice.

**rustylady** · 12-08-2007, 07:08 PM

Sugar is a preservative, so is vinegar, hence the many recipes for jams, chutneys and pickles. This was a very good way of preserving surplus fruit and veg before the days of freezers. I know home made jam has a high proportion of sugar, but it is natural and you don't have to eat loads of it. I am a firm believer in "a little of what you fancy does you good" and would go for natural products every time, rather than artificial sweeteners and preservatives.

**Sue** · 12-08-2007, 09:05 PM

Shirley
Marguerite Patten's book The Basic Basics, James, Preserves and Chutneys from Grub Street, �7.99 has a chapter on diabetic preserves she also goes into how you can cut down the sugar as long as it's in small batches and kept in the fridge, she also recommends freezing it (not in jars) or sterilising (in jars). She quotes as an example by preserving in the freezer or sterilising you could cut sugar down by half which would mean you could use any recipe to make jam with reduced sugar.
I do enjoy making jams, it's very satisfying but also aware of the sugar thing. I now make it in small batches and give a lot of it away as gifts, but occasionally I will eat some as well!
Sue

**CarolineSonning** · 13-08-2007, 08:23 AM

Originally posted by Sue View Post

Shirley
Marguerite Patten's book The Basic Basics, James, Preserves and Chutneys from Grub Street, �7.99 has a chapter on diabetic preserves she also goes into how you can cut down the sugar as long as it's in small batches and kept in the fridge, she also recommends freezing it (not in jars) or sterilising (in jars). She quotes as an example by preserving in the freezer or sterilising you could cut sugar down by half which would mean you could use any recipe to make jam with reduced sugar.
I do enjoy making jams, it's very satisfying but also aware of the sugar thing. I now make it in small batches and give a lot of it away as gifts, but occasionally I will eat some as well!
Sue

Thanks for that Sue, I'll try to get the book as freezing or sterilising may be the way to go.

The other linked question is does anyone out there know if somewhere there is a list of the rough amounts of fructose there is in each type of fruit and if by adding those fruits the amount of processed sugar can be cut?

**shirlthegirl43** · 13-08-2007, 08:29 AM

Thanks Sue. Will have a look for that in second hand bookshops (we are unemployed at the mo so no cash for new books).

Also interested in the fruit butters mentioned earlier.

**25cowlane** · 13-08-2007, 10:43 PM

The book Sue mentions is the one I have, what with having some internet issues yesterday I clean forgot to come back and follow up on my post.

As for the fructose question, I don't remember having seen a list (doesnt mean I havent though!). As the fructose levels will differ depending upon ripeness you may only find a list of comparative levels, an intersting thought though.

**CarolineSonning** · 14-08-2007, 08:04 AM

I don't suppose that the sugar in honey can be used as a preservative can it?

**Sue** · 14-08-2007, 07:32 PM

Caroline
Back to MP and she says can use honey but best to stick to a 75% sugar, 25% honey ratio and the resulting jam will be runnier than usual.
I have got a honey cookbook and there's not one preserve recipe in that.

You can make a very good honey with pears - although that's sugar again, but it is out of this world, get it right and it's just like runny honey with the most delicate fragrance and taste of pears. I just need someone to give me the leftovers from their pear tree and I'll be whipping out the preserving pan as quick as you like.

I make apple butters and cheeses out of apple cores and peel, if, every time you cook apples you save the peel and cores in the freezers you soon accumulate a large bag full, boil them up as usual and strain and put through a sieve, you get a surprising amount of puree from them. If I make jellies, I'd also freeze the left over pulp and again use this to make a butter or cheese.
If you made fruit puree instead of jam - if you wanted it as a base for other fruit for pies, cake fillings or to eat with yoghurt then you could be more sparing with the sugar or indeed use honey. I find if you cook the fruit with a little orange juice and some spice and with a knob of butter, you need very little sugar. If I'm cooking gooseberries I add elderflower cordial, that again cuts down on suguar. All fruit purees freezes very well.
best wishes
Sue

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