Plum jam for diabetics for the winter. Plum jam without sugar

Sweeteners for making jam

Sugar substitutes, which are often used by patients with diabetes, are divided into natural and synthetic. Natural ones are usually made from substances found in products of natural origin - fruits, vegetables, berries. These include fructose, xylitol, sorbitol, erythrol and stevia. Natural sweeteners have varying degrees of sweetness and calorie content: for example, fructose is not much inferior to sugar in energy value and is at the same time slightly sweeter, and stevia is many times sweeter than sugar and does not affect carbohydrate metabolism at all. All natural sugar substitutes break down slowly and do not allow a sharp increase in blood glucose levels; they tolerate high-temperature processing, so they can be used to prepare sweet dishes for diabetes.

Some characteristics of natural sugar substitutes that are important for diabetics

Sugar substitute	Sweetness versus sugar	Energy value (per 100 g)	Glycemic index (GI)	What do they get it from?
Sugar (glucose)	1	386 kcal	100	Sugar beets and cane
Fructose	1,3-1,8	375 kcal	20	Fruits, honey
Xylitol	0,9	367 kcal	7	Corn cobs
Sorbitol	0,48-0,54	350	9	Fruits, berries
Stevia	30	272	0	Leaves
Erythrol	0,6-0,7	20	2	Pumpkin, melon, grapes

Synthetic sweeteners are usually non-caloric, which is important for type 2 diabetics, especially if they are obese. These include sucralose, aspartame, saccharin, cyclamate, acesulfame. These substances are based on chemically synthesized products, so their sweetness is hundreds of times higher than that of sugar. Some of the synthetic sweeteners can withstand heat treatment and are suitable for cooking. It is preferable to add natural sugar substitutes to jam, because they can enhance the taste of fruits and berries.

Jam for diabetics with fructose, xylitol, sorbitol

Most often, jam for diabetics is prepared with fructose, because it is about one and a half times sweeter than sugar, and it is convenient to calculate it when preparing a dish. But the calorie content of the dessert is lower than usual, because due to the sweetness of fructose, you need less of it than sugar. In addition, this sugar substitute brightens the taste of the fruits from which the jam is made.

Apricot jam with fructose. Wash 1 kg of apricots well, remove the pits. Prepare syrup from 2 glasses of water and 650 g of fructose. Boil the mixture and cook for 3 minutes, stirring. Place the apricot halves in the syrup, bring to a boil, reduce heat and simmer for 10 minutes. Pour the jam into jars and close the lids, store in the refrigerator.

Sorbitol and xylitol are chemically alcohols, not carbohydrates, so the body does not need to produce insulin to absorb them. They are low in calories but not very sweet. However, jam for diabetics prepared with xylitol or sorbitol will have a pleasant sweet taste and will be 40% less caloric than its sugar-based counterpart.

Strawberry jam with sorbitol. Wash 1 kg of berries and add 1 glass of water, let it boil over low heat, remove the foam and add 900 g of sorbitol. Stirring, cook until thick. Then pour into sterilized jars, seal, turn over and cover with a blanket. After cooling, store in a dark place.

Cherry jam with xylitol. Remove the pits from 1 kg of cherries. Rinse the berries well and leave in a cool place for 12 hours to release the juice. Then put on low heat and add 1 kg of xylitol. Cook, stirring until it boils and then let it simmer for another 10 minutes. Pour the jam into jars and store in the refrigerator.

Diabetic jam with stevia

You can make jam that is harmless for diabetics by adding stevia. Its peculiarity is the absolute absence of calories and zero GI. At the same time, the sweetness of stevioside crystals - stevia powder - is 300 times stronger than that of sugar.

For diabetics, a recipe for stevia jam may include the use of both stevia powder and its dried leaves, from which the syrup is prepared. To make syrup, you will have to tinker, but then you can store it for a long time and use it as needed. First you need to prepare a stevia infusion: pour 20 g of leaves with a glass of boiling water and boil for 5 minutes, then remove from heat, cover and leave for 10 minutes. Pour the infusion into a thermos and seal, after 12 hours strain into a sterilized bottle.

When using the infusion to make jam, it is taken into account based on the fact that stevia leaves are 30 times sweeter than sugar. But using stevia powder at home is faster and more convenient.

Apple jam with stevia. Peel and cut 1 kg of ripe apples into slices. Dilute 1 teaspoon of stevioside powder in half a glass of water and pour into a saucepan with apples. Heat the mixture over very low heat until approximately the first signs of boiling, remove from heat and cool. Then bring to a full boil again - remove and cool. For the third time, bring the jam to a boil and simmer over low heat for 15 minutes. Pour the finished dessert into sterilized jars and roll up. Store in a dark place, and if opened, only in the refrigerator.

Stevia has a characteristic bitter herbal taste that many people do not like, although manufacturers manage to almost completely remove it from this sweetener in powder form. If you add the sweetener erythrol to stevia, the taste disappears. Erythrol is similar to stevia in the absence of an effect on carbohydrate metabolism. A diabetic supplement, where erythrol and stevia are mixed, can be used to make jam, but you need to take two teaspoons per 1 kg of fruit, and prepare the dessert in the same way as jam with stevia.

A traditional substitute for the sweet white powder is fructose. This is what is most often used to make jam for type 2 diabetics. It has a number of advantages over traditional glucose, which determine its demand:

• A product based on berries and fruits with the addition of a substitute has a more pronounced taste. Additionally, the characteristic aroma is preserved, which makes the final dish attractive;
• Making jam for diabetics using fructose is faster. There is no need to stand for hours and control the process of preparing the product;
• The sweetener preserves the color of the berries. The final dish looks more attractive, which increases the desire to eat it.

Before cooking the delicacy, it is important to calculate the approximate final quantity. Fructose is not a preservative. The finished jam should be stored in the refrigerator for a short time. It's better to create it in small portions.

Fructose is not the only sweetener that can be used to create a product. There are two more analogues that provide good taste without harm to the patient’s body:

1. Stevioside. Powdered substance based on the stevia plant. It has a natural sweetish taste and a rich chemical composition. Many lovers of alternative medicine believe that jam made with stevia is especially beneficial;
2. Sorbitol. Sweetish powder with low calorie content. It helps reduce the loss of B vitamins from the patient's body. You can make jam with sorbitol according to the usual recipes. Instead of sugar, a sugar substitute is used.

The choice of a specific analogue of classical glucose depends mainly on a person’s taste preferences. In any case, carbohydrates do not have a negative effect on the body. The most common is jam with fructose.

Rules for making jam

A variety of jams and confitures are among the products that require special attention in case of “sweet” illness. When asked whether it is possible to eat jam if you have diabetes, doctors often answer in the negative.

The exception is the use of substitutes for traditional sweet powder. There are quite a lot of different recipes for creating delicacies. It is worth considering that fructose jam is prepared a little unusual for diabetics.

The procedure is simple, but requires a little practice. To create the product you will need the following ingredients:

• One kilogram of fruits or berries from which jam will be made;
• 400–450 ml water;
• 600–800 g fructose.

The procedure for creating a sweet treat consists of the following steps:

1. Fruit or berry raw materials are washed, peeled and pitted (if necessary);
2. The cooking of the syrup itself begins. To do this, mix the sweetener with water. To give greater viscosity, a little gelatin is sometimes added. It is allowed to use small amounts of pectin and soda;
3. The finished mixture is placed on the stove. Bring to a boil and cook for another 5 minutes. During this wait, it is important to constantly stir the jam to prevent it from burning;
4. Previously prepared fruits are added to the syrup. Bring everything to a boil. Simmer the product on low heat for another 10 minutes. Cooking jam for too long causes fructose to lose its beneficial qualities.

After this, the product is poured into jars and closed with lids. It must be stored in the refrigerator. It deteriorates quite quickly. Knowing how to make delicious jam, you can create healthy dietary desserts. They will be safe for diabetics.

Raspberry jam

Raspberry jam with fructose is an excellent dessert for patients with carbohydrate metabolism disorders. The ingredients for its creation are:

• 5 kg of berries;
• 500 ml water (maybe more);
• 700 g fructose.

The procedure for creating a tasty product consists of the following steps:

1. All berries and fructose are poured into one container. It needs to be shaken regularly. It is important not to wash the raspberries. Otherwise, it loses its juice;
2. Place gauze folded in two or three layers at the bottom of the bucket;
3. The container in which the raspberries and fructose were mixed is placed in a prepared bucket and half filled with water. Bring to a boil. Reduce flame intensity.
4. You constantly need to add new berries to the container with raspberries. They release juice and settle;
5. Cover the dish with a lid and cook for 1 hour;
6. Raspberry jam is poured into jars and rolled up.

Then you need to let it cool naturally.

Cherry jam

The recipe for cherry jam for diabetics is quite simple. The ingredients are:

• 1 kg cherries;
• 700 g fructose or 1 kg sorbitol.

The preparation procedure involves the following steps:

1. Wash the cherries and peel them from seeds;
2. Leave the berries to brew. She must release her juice;
3. Add fructose or other sweetener;
4. Bring to a boil and cook for 10 minutes.

This cherry jam will taste good and be safe for carbohydrate metabolism. The main thing is to store it in the refrigerator.

Gooseberry jam

It is useful for patients with diabetic disease to know how to make jam, the main ingredient of which is gooseberries. This delicacy will taste good and saturate the body with essential nutrients. The main thing is to use a sweetener.

The basic components of a sweet dish are:

• 2 kg of gooseberries;
• 1.5 kg fructose;
• 1000 ml water;
• 20 cherry leaves.

The procedure for creating delicious jam involves the following steps:

1. The berries are washed and placed in a container. Add 700 g of fructose;
2. At the same time, cook the syrup. To do this, add cherry leaves to the water and boil for 15 minutes. After this, add the remaining fructose and continue cooking for another 10 minutes;
3. Next, the berries are poured with syrup and left on low heat. Duration – 30 minutes.

The finished product is poured into jars, covered with lids and left to cool.

Strawberry jam

Strawberry jam is created according to the same principle as other similar dishes. To prepare it you will need:

• 1 kg of berries;
• 700 g fructose;
• 400 ml water.

The procedure for creating a dessert is standard:

1. The berries are pre-washed and peeled;
2. Boil syrup. Fructose is mixed with water and brought to a boil;
3. Then the strawberries are poured with the prepared syrup;
4. Continue cooking the strawberry jam for another 5-10 minutes.

If the patient wishes, another 500 g of strawberries can be added to the recipe. It will add new flavor notes. It all depends on the preferences of a particular person.

At the end, the product is distributed into jars and sealed with lids. It is important to turn the containers over and wrap them for gradual and smooth cooling.

Apricot jam

Apricot jam is created from the following ingredients:

• 1 kg of fruits;
• 600 g fructose;
• 2 liters of water.

Preparation:

1. Apricots are washed and pitted;
2. Mix water with fructose and boil the syrup for 30 minutes;
3. Pour it over the apricots and cook for another 5 minutes.

After this, the apricot jam is rolled into jars and left to cool, tightly wrapped in a towel. To create a more viscous confiture, add a little gelatin to the syrup. This jam will be a tasty and healthy dessert for diabetics.

Blackcurrant jam

If jam or preserves are made from blackcurrant with the addition of fructose, then it will have a pronounced aroma and characteristic taste. It can be added to tea instead of sugar. The ingredients to create the product are:

• 1 kg of berries;
• 700–800 g fructose;
• 20 g agar-agar.

The recipe for creating a delicious dessert is very simple:

1. The berries are washed and peeled;
2. Grind the raw materials in a blender;
3. Add fructose and agar-agar;
4. Leave on low heat until boiling and for another 5 minutes.

After this, currant jam for diabetics is poured into jars.

The choice of a specific prescription depends only on the patient. For diabetics, you can choose a delicious, natural and healthy dessert. The main thing is to purchase the necessary ingredients.

In order not to harm the body with a sharp increase in blood glucose, diabetics should give preference to sugar-free jam, which has been cooked with one or another substitute. Jam recipes can be different: strawberry, apricot, raspberry or cherry jam without sugar is in no way inferior to its usual counterpart. Moreover, fructose jam for diabetics has many supporters among healthy people.

How to make jam without sugar?

First of all, jam for diabetics differs from regular jam in that its preparation does not use granulated cane or beet sugar, but natural and synthetic substitutes. Today, such analogs are sorbitol, fructose, xylitol, stevia, cyclamate, aspartame and saccharin. They all differ somewhat in their properties and features of use at home. For type 2 diabetics, it is important to understand these differences - for example, recipes for jam with fructose will differ from classic ones in half the calorie content and carbohydrate content. This is a consequence of the fact that fructose makes up exactly half of regular sucrose along with glucose, which is why excluding the latter from the sugar composition makes such a serious difference.

Or, for example, cherry sorbitol jam will be special because the body will need less energy and insulin to absorb it: it contains 2.6 kcal versus 4 kcal in regular sugar. At the same time, sweeteners are characterized by less sweetness - the same sorbitol is 40% inferior to sucrose in sweetness (while having a laxative and choleretic effect).

Among the best step-by-step recipes on how to make jam with a sweetener, preference should be given to those that use a minimal amount of flavoring additives in favor of the natural sweetness of fruits and berries. This can reduce the taste and shelf life of the final product, but with diabetes, the effect that the food consumed has on the patient's condition is more important. Don’t forget about the amount of jam you are allowed to eat: the presence of a sweetener in it does not automatically make the delicacy approved for uncontrolled consumption.

You need to know moderation in everything, so the daily dose of even such jam should not exceed 30–40 grams, and it would be more reasonable to add it, for example, to tea.

This, on the one hand, will improve the taste of the drink, and on the other, will slow down the rate of absorption of jam in the stomach and reduce the rate of insulin production by the pancreas.

Apple jam

Apple jam, like any other, is best prepared using sorbitol or xylitol (or a combination thereof) in a one-to-one ratio, and the fruits themselves must be firm and slightly sour. Before cooking, apples must be thoroughly washed, peeled, and then cut into thin equal slices. The further process looks like this:

1. thick syrup is boiled at the rate of one kg of sugar substitute per one kg of fruit;
2. two-thirds of a glass of water is poured into the syrup, after which the pan is brought to a boil;
3. then the apples are carefully poured in, and the whole brew is stirred until the fruit slices become discolored;
4. You can check the readiness of the jam by the concentration of the syrup or by the apples, which should not float to the surface of the syrup;
5. at the end of cooking, you can add a little cinnamon, lemon zest or vanilla to the sugar-free jam for the winter for taste.

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An alternative recipe suggests making apple jam with stevia instead of sorbitol, a natural plant whose dried leaves have a fairly pronounced sweet taste. So, chopped and peeled apples should be squeezed into a saucepan, then add 1/4 tsp. cinnamon, three tsp. stevia concentrate and 70 ml lemon juice. Sugar-free apple jam should be brought to a boil, stirring all the time, and then immediately add 200 grams. pectin and boil for another minute or two. After removing from the stove, you need to rid the sugar-free jam for diabetics from the foam, which should then be poured into sterile jars.

Strawberry jam

Sugar-free strawberry jam is another interesting recipe, because strawberry jam with fructose retains all its beneficial qualities while maintaining the permitted glucose concentration. It is easy enough to prepare that you can stock it at home for the whole winter. First of all, you will need to prepare:

• one kg of strawberries;
• 650 gr. fructose;
• two tbsp. water.

The berries must be sorted out to remove wrinkled and rotten ones, then remove the stems from them, rinse under running water and dry in a colander. It is important that the strawberries are ripe, but not overripe, otherwise the jars will open after twisting. The next step is to prepare a syrup from fructose and water, which then needs to be brought to a boil in a saucepan. Having placed the berries in a container, wait until it boils again, then turn off the heat and prepare the future jam with fructose from strawberries for another six minutes. You shouldn’t keep the pan on the fire longer, otherwise the fructose will begin to break down and lose its sweetness.

When the strawberry jam with fructose is ready, remove the pan from the stove, cool it a little and pour everything into dry and clean jars. Before rolling, the jars must be sterilized in a large container over low heat. You can diversify the taste of jam with the help of natural additives - vanilla, mint or a slice of lemon.

Gooseberry jam without sugar

For diabetics, a jam recipe can be made in such a way that it contains no sweeteners at all - neither beneficial nor harmful, and it will be prepared without any syrup. For example, sugar-free gooseberry jam is very simple to prepare: you need to wash an arbitrary number of berries and dry them at room temperature, and, if possible, remove all the stems. Having transferred the gooseberries into an enamel container, they are heated together with water over low heat at the rate of one kg of berries per half a glass of water. As soon as the gooseberries begin to release juice, the pan must be removed from the heat and the jars prepared according to all the rules should be filled with berries.

The cooking process is not yet complete: the jars must be pasteurized for 20–25 minutes at a temperature of 90 degrees, and only after that they can be rolled up and stored in a dark room. Another recipe suggests combining gooseberries with their closest relatives - black and red currants. According to the procedure, you need to proceed as follows:

1. sort the berries from spoiled ones, rinse and dry;
2. all ingredients must be blanched in boiling water - currants for three minutes and gooseberries for five minutes (separately);
3. after blanching, all berries are immediately cooled in boiled water, which should then drain from them.;
4. currants and gooseberries in arbitrary proportions are placed in jars, which need to be covered with lids and placed in a large saucepan with boiling water for 9–11 minutes for sterilization;
5. At the end of the process, the jars are twisted and, upside down, put away for a day in a dark and warm place.

Currant jam

You can make pure currant jam using a sweetener, because these berries are so rich in vitamins and microelements that they do not need to be supplemented with other fruits. Sugar-free currant jam is easy to prepare: from one kg of fruit and 600 g. fructose. Cleaned of debris and stalks, as well as green or overripe currants, the berries are washed in cold water and placed in a colander. Before further cooking, the currants need to be boiled for three minutes with boiling water in a separate bowl, and then cooled again in running water.

Finally, the currants placed in a basin are sprinkled with fructose and covered with a clean cloth for the next 12 hours so that they release the juice. Stirring, cook the berries until boiling, and then keep on the fire for another quarter of an hour and leave again for half a day. You need to repeat this procedure twice more, and only then - after the third cooking - this tasty delicacy is poured into clean jars and rolled up. In the absence of such an opportunity, the jars are simply closed with lids, but parchment mugs soaked in alcohol must be placed under the lids.

Cherry jam

You don’t have to limit yourself to the berries listed: you can make delicious jams from almost anything for the entire winter period. To get started, just try making sugar-free cherry jam:

1. 500 gr. cherries are heated in a water bath;
2. the berries are sorted, washed, and pitted;
3. the cherries are placed in a container with boiling water and left on the fire until the juice is released;
4. The container is covered with cling film until it cools;
5. then the berries are placed in jars and rolled up (or cooled and served).

Those who like a more sour taste are encouraged to prepare sugar-free cherry jam for the winter in a slow cooker. The process is as follows: the jars need to be steamed in a slow cooker for about five minutes in the “steam” mode, then the cherries are soaked in cold water with salt for an hour, based on the proportion of one tbsp. l. salt per liter. After washing, the cherries are pitted, and then, at a ratio of one to one, they are covered with a sugar substitute and left for several hours to obtain juice. In the multicooker bowl, the berries are cooked with the lid open in the “stew” mode for one hour, and after boiling, you must remember to remove the foam from them. The cooking process should continue for another hour, and then the cherries with the resulting syrup are poured into jars and rolled up, finally turning them upside down and wrapped in a cloth.

Apricot jam or preserves

Another option is sugar-free apricot jam, which will be an original treat for a diabetic. Unlike previous recipes, in this case it is better to choose overripe fruits - the taste will be more intense, although such a dessert will only have to be stored in the refrigerator or cellar. So, the preparation is as follows:

1. apricots are washed in water, pits are removed and cut in half;
2. the remaining pulp is crushed using a meat grinder, blender or food processor;
3. the resulting mass must be transferred to a saucepan and simmered over low heat until boiling, then left for another five minutes;
4. The still hot jam is put into sterile jars and tightly closed with metal lids, and after cooling it is put into the refrigerator.

Raspberry

Sugar-free raspberry jam is prepared in a similar way: after the berries have been washed, sorted and dried, they are placed in sterilized containers, covered with lids and boiled in one large basin for 10 minutes. Only after this can the raspberries be hermetically sealed for the winter.

Jerusalem artichoke jam

As for more exotic recipes, among the most popular today, chefs suggest trying to make jam from Jerusalem artichoke. To do this, you will need to purchase tubers dug up in the spring, then wash and peel them with a brush and then remove the peel. It would be best to combine Jerusalem artichoke with other fruits, for which plums are ideal. So, 500 gr. the plum is cut and pitted, then 800 gr. The tubers are cut into circles no more than half a centimeter thick, and they are all placed together in a common container. Pour 100 ml of water over the fruits, simmer them until soft, then cook over low heat for about 50 minutes. It is best to rub the resulting mass on a wire rack until pureed, and boil for another 10 minutes, adding a little citric acid at the end.

If you don’t like Jerusalem artichoke, you can try making honeysuckle jam. It will be rich in vitamins and organic compounds useful for strengthening the immune system. The berries of this crop must be fresh, picked recently, otherwise the jam may not turn out. According to the recipe, you need to take:

• one kg of honeysuckle berries;
• one kg of sugar substitute;
• 250 ml water.

Having first cooked ordinary syrup from water and sweetener, add berries and bring everything to a boil. Then the future jam should be allowed to brew overnight, and the next day it should be boiled again for about 10 minutes, remembering to stir so that it does not thicken and stick to the walls (the foam should be removed as it forms). At the end, the jam is poured into jars and closed until winter.

Pumpkin

Pumpkin jam without sugar has an original taste and perfectly diversifies the diet of a diabetic, the main thing is to clear the fruit of all seeds and cut off the outer skin. As a flavor addition, you can add oranges and lemon to the recipe, which are first cut into slices and then crushed in a blender. After cutting the pumpkin into arbitrary pieces, place it in a large saucepan and pour in the resulting citrus puree, adding a glass of water at the end. After boiling, cook everything together until the pumpkin softens, then grind it into a homogeneous mass using a blender and cook again until boiling. After cooling, the jam is poured into jars and sealed.

Since ancient times, the symptoms of this disease have been known to people. "Diabetes" from the Greek "diabaino", which means "pass through, flow through" (at that time diabetes was considered as a disease in which the body could not retain fluid) was familiar to the Egyptians even during the construction of the pyramids.

Unquenchable thirst, increased urination and weight loss, despite a good and sometimes increased appetite - these are symptoms known to doctors since ancient times.

Disease history

About 2000 years ago, information about diabetes had already joined the list of diseases in many countries. Due to the extreme antiquity of pathology itself, there are still different points of view on who was the first to “introduce” it into our lives.

In the ancient Egyptian medical treatise “Ebers Papyrus”, diabetes was already considered as an independent disease.

To be scrupulously precise, the term “diabetes” itself was introduced by the physician Demetrios of Apamania in the 2nd century BC, but was the first to describe it from a clinical point of view.

Aretaeus of Cappadocia, who lived in the 1st century AD, supported and approved this name. In his description of diabetes, he presented it as an incontinence of fluid in the body, which uses it (the body) as a ladder, only to leave it faster.

By the way, diabetes in European medicine, which was considered the best at that time, became known only at the end of the 17th century.

At a time when, thousands of years ago, the recognition of the urine of a diabetic patient and the sugar content in it was already determined by the Egyptians, Indians and Chinese by simply splashing out the patient’s urine near an anthill, to which the ants came running.

In “enlightened” Europe, the English physician and naturalist Thomas Willis learned about the “sweet” taste of urine only in 1647.

And already in 1900, the Russian scientist Sobolev L.V. demonstrated and proved that digestive juices of the pancreas prevent the development of diabetes. By ligating the ducts of the pancreas, he discovered that insular areas remained in it (not subject to atrophy) and secreted insulin, which facilitates the absorption of sugary substances by the body.

Sugar is the sweet death of a diabetic

Currently, there are a number of classifications of patients with diabetes mellitus according to various criteria:

• 1st degree- insulin-dependent diabetes usually occurs in children and young people;
• 2nd degree- non-insulin-dependent diabetes, this is the most common type of disease (up to 90% of the total number of patients). It usually occurs in people who have crossed the forty-year age limit. It develops gradually and has very mild symptoms;
• – a specific form of the disease that combines the clinical characteristics of type 1 and type 2 diabetes.

It should be noted that in general, for type 2 diabetes, only dietary therapy is sufficient. It is most effective in the fight against this disease in its early stages. Patients with diabetes mellitus must be registered with an endocrinologist and try to regulate their blood sugar levels.

With a special diet, it is necessary to exclude sweet fruits from the diet. Take food in small portions, 4 or 5 times a day. Some types of dietary food, in particular jam, that are safe for diabetics will be discussed in this article.

As you know, anything with sugar is just a “bomb”, stuffed with calories for people with high blood glucose levels, obesity or other associated complications that occur with diabetes.

The only way out of this situation is to make jam with a sugar substitute or without any additives.

At first it seems that a sweet dessert and a delicious baking filling simply cannot be tasty without its main component - sugar. But that's not true. Preserves, jams and jams for diabetics can be not only healthy, but also incredibly tasty. And the recipes below will prove this.

Recipes for jam with and without sweetener

From raspberries in their own juice

The recipe is simple: place 6 kg of fresh raspberries in a large saucepan, shaking occasionally to compact them.

It should be noted that raspberries should not be washed, as their beneficial juice will be lost.

Then, several layers of gauze or a waffle towel are placed on the bottom of a clean food-grade metal bucket, a glass jar with berries is placed on the fabric, and the bucket is filled halfway with water.

You should not place the jar directly into hot water, as it may burst due to a sharp temperature change. After bringing the water in the bucket to a boil, reduce the heat.

During this cooking, the berries will quickly begin to release juice and “settle.” From time to time you will need to add berries to the jar, making sure that it is always full. This jam must be boiled for an hour, after which the jar with the berries is rolled up in the usual way and placed upside down to cool. This jam is considered not only a delicious dessert, but also an excellent cure for colds.

There is no need to worry about long-term processing; raspberries will retain their unique aroma and taste and will be an ideal dessert for diabetics of any type.

From juicy tangerines

This is jam with a sweetener, the recipe for which is hopelessly simple.

You can make jam from either sorbitol or fructose. Need to take:

• 500 g of ripe fruits;
• 1 kg of sorbitol or 500 g of fructose;
• 350 g of water.

Tangerines must be doused with hot water, peeled (do not throw away the zest!) and white films on the slices. The pulp, cut into slices, along with thin strips of chopped zest, is dipped into the prepared water and placed on low heat.

You need to cook the jam for 50 minutes to an hour and a half, until the tangerine zest becomes pliable and soft. You can check this with a knife blade.

Tangerine jam

Then the jam preparation should be allowed to cool and pour into a blender cup, where it should be finely chopped. Pour the finished mixture back into the container in which it was prepared, add sugar substitute and bring to a boil. The jam is ready for canning for the winter, and for serving immediately with tea. Since tangerines contain practically no sugar, they are considered an indispensable dessert for those who suffer from type 1 and type 2 diabetes.

Tangerine jam can help lower blood sugar levels, increase the body's immune status, improve cholesterol levels and normalize digestive processes.

From fragrant strawberries

To prepare strawberry jam you need to take:

• 2 kg strawberries, juice of half a lemon;
• 200 g fresh apple;
• 8-10 g of natural gelatin substitute - agar-agar.

Strawberries must be carefully washed and the stalks removed, being careful not to damage the delicate skin of the berries.

Then place in a saucepan, add lemon juice and fresh apple juice. Cook the jam for half an hour over low heat, stirring constantly and periodically skimming off the foam, which in itself can become an excellent delicacy.

About 5 minutes before the end of cooking, you need to add agar-agar, dissolved in cold water and mixed thoroughly. You can complement the delicate taste of the berry with grated lemon zest or chopped ginger root.

Some people prefer assorted strawberries, blackberries or raspberries. All three types of berries perfectly complement each other’s taste qualities and will be an excellent discovery for those who have not previously tried such a combination. The jam is brought to a boil again and turned off. If long-term storage is necessary, the jam is rolled into prepared jars. This dish does not require the addition of sugar or analogues, so its taste will remain natural and natural and can be present on the dinner table of diabetics all year round.

When mixing agar-agar with water, avoid the formation of lumps, they can interfere with obtaining the correct consistency of the jam.

Diabetic plum jam with sorbitol

Plum jam with a sweetener is also useful for diabetics, the recipe for which is also quite simple:

• 4 kg plums;
• 200 g water;
• 1 kg of sorbitol or 750 g of xylitol.

Water is boiled in an aluminum basin or pan, into which prepared, pitted plums are placed. Cook the jam over low heat for an hour, stirring constantly.

After an hour, a sugar substitute (sorbitol or xylitol) is added to the jam base and everything is brought to a thick porridge over low heat. Some people like to add cinnamon or vanilla to the jam to suit their taste.

You can experiment and add a couple of apples, cut into small cubes. A light apple flavor will give the jam a special charm. Hot plum jam is packaged.

For type 2 diabetes, plums are not only allowed, but also recommended for consumption.

From cranberries for winter tea drinking

To prepare cranberry jam without sugar, you need to take 2.5 kg of berries, sort them thoroughly, rinse and drain in a colander.

After the berries have dried and the water has drained, the cranberries should be placed in a sterile jar and covered with a lid.

Place the jar in a large bucket with a metal stand at the bottom or several layers of cloth, fill the bucket halfway with water and simmer over low heat.

Cook for an hour, then close the jar with a special lid using a key. This jam can be eaten separately, or you can use it to make jelly or compote.

The medicinal properties of cranberries have long been known. And jam made from it significantly lowers blood sugar levels, helps cope with viruses and has a beneficial effect on the functioning of the pancreas, which very often becomes inflamed in diabetics.

From exotic nightshade

To prepare nightshade jam you need to take:

• 500 g nightshade;
• 230 g fructose;
• 1 tablespoon ginger root.

The ginger is pre-chopped. Nightshade needs to be re-sorted by separating the sepals from the berries and piercing each berry so that they do not burst during the cooking process.

Then, boil 130 g of water, add fructose to it, add nightshade and boil for 10-12 minutes, stirring thoroughly. Let stand for 10 hours. After this, put it back on the fire, add ginger and simmer for another 35-40 minutes.

This jam can be used as a separate dish with tea, or for filling pies and cookies for diabetics of any type. It has antimicrobial, anti-inflammatory, antiputrefactive and hemostatic effects. The finished jam can be stored in prepared jars in the basement or refrigerator.

Useful video

A few more sugar-free jam recipes:

I would like to remind you about the features of the diet for people with diabetes. The number of patients is growing from year to year, and no panacea for this pathology has been found. But sometimes persistence and patience work wonders. Diabetics need to add more meat of all types to their menu. Cottage cheese, skim milk, yogurt and other fermented milk products will be very useful. You should consume cauliflower and white cabbage and sauerkraut juice more often. Fresh garlic, celery and spinach are irreplaceable. Healthy eating is still the key to the health of the whole body.

Fructose is a natural sweetener that replaces sugar in foods for diabetics. Fans of healthy eating add the ingredient to baked goods, confectionery, tea and prepare jam based on it. It is believed that the dishes become incredibly beneficial not only for health, but also for the figure.

The benefits of fructose jam

The product was originally developed for people suffering from diabetes to allow them to consume sweets without harm to the body. Indeed, the substance does not raise blood sugar and does not lead to insulin release, therefore it is completely safe for this disease.

Fructose is quite high in calories (390 kcal per 100 g), but is many times sweeter than regular sugar, so less raw materials are required when making jam. For 1 kg of fruit, usually take 500-600 g of sweetener, additionally gelatin or agar-agar for a thick consistency.

It is believed that a dessert based on this ingredient reduces the likelihood of developing caries in children, prevents the appearance of diathesis and has a beneficial effect on the immune system.

Berries that can be cooked for a long time lose almost all their beneficial properties. The technology for preparing jam with fructose allows you to preserve the maximum amount of vitamins and minerals, because the dessert is cooked for no more than 10 minutes.

Sweets prepared with fructose are actively used in dietary nutrition to avoid gaining extra pounds.

Dessert can be used to quickly restore strength after mental or heavy physical exertion.

Why is fructose jam harmful?

You should not rely on the magical power of fructose and overuse jam. A 100 g serving of dessert contains about 50-60 g of sweetener, respectively - 195-230 kcal, not counting the energy value of fruit or berry components. Uncontrolled consumption of jam will lead to obesity and excess folds at the waist.

Fructose, which is not transformed into energy, turns into fat cells, which not only settle in the subcutaneous layers, but also clog blood vessels. Plaques are a common cause of fatal heart attacks and strokes.

If fructose jam is regularly present in the diet, healthy people risk developing diabetes, as well as problems with the cardiovascular system.

Fructose reduces the shelf life of the product, so there is a risk of food poisoning from missing jam.

polza-i-vred.ru

Fructose or fruit sugar is the sweetest natural sugar, which is present in almost all types of fruits and berries (as well as in some vegetables - for example, beets and carrots, and honey). Regular sugar that is sold in stores (sucrose) actually consists of simpler carbohydrates - fructose and glucose, which are actually absorbed by our body. To break down sucrose into these two carbohydrates, our body produces the hormone insulin. For some reason, diabetic patients do not produce it, so they cannot eat regular sugar (and all sweets based on it). Therefore, fructose and sweets based on it are intended primarily for them.

But fructose is useful not only for patients with diabetes; it does not provoke caries, produces a tonic effect, reduces the calorie content of food, and prevents the accumulation of carbohydrates in the body. It promotes speedy recovery after physical and mental stress. Due to its tonic properties, fructose is recommended for use by athletes and people leading an active lifestyle. Fructose dulls the feeling of hunger after long physical training. Due to its low calorie content (400 cal per 100g), people who want to lose excess weight usually try to eat it.

Ingredients:

Berries or fruits from which we plan to make jam - 1 kg.
Fructose – 650 gr.
Water – 1-2 glasses.

What is special about making this jam? As mentioned above, fructose is the sweetest of sugars, so it needs to be taken in an amount less than regular sugar (which is usually taken for jam in a one-to-one ratio).

Fructose cannot withstand long-term heat treatment, so this jam should be cooked for no more than 10-15 minutes, otherwise it will lose its beneficial properties.

Due to such rapid heat treatment, such jam will not be stored for long; it must be consumed immediately. If you want to stock it for future use, you need to keep it in the refrigerator or sterilize the jars after the finished jam is poured into it.

So, how to cook:

1) Rinse the berries or fruits thoroughly, remove the seeds if necessary.

2) First, cook the syrup from water and fructose separately. For thickness, you can add pectin to it. Boil.

3) Put berries or fruits into the boiled syrup and bring to a boil. Cook over low heat for 10-15 (maximum 20) minutes.

4) Cool the finished jam a little, put it in dry jars and cover with lids.
If we want to save it for future use, we sterilize the jars. To do this, they are placed in a pan of water and boiled over low heat. Half-liter jars need to be sterilized for 10 minutes, liter jars for 15.

annisa-today.ru

You can clarify juice at home (this operation is also called “fining”) using solutions of tannin and gelatin. These substances interact with proteins and pectin compounds - they form a cloud that settles.

To clarify one liter of juice, 1 g of tannin and 2 g of gelatin are needed. But these are, so to speak, approximate quantities. A more accurate dosage of clarifiers must be selected experimentally using a small amount of juice - in a test tube or glass. Tannin should first be dissolved in a small amount of water, and then juice should be added to the solution - so much so that the tannin solution becomes 1%.

Gelatin must first be soaked in cold water to swell, and then the swollen particles must be dissolved in hot water.

First you need to pour the tannin solution into the juice, then stir. Then add the gelatin solution in a uniform stream, continuously stirring the liquid. Now the juice must be allowed to stand for 10-12 hours at a temperature of about 10°C. After this time, the juice that has become clear should be carefully drained from the sediment and then filtered.

Fructose jam. Fructose and sucrose can preserve fruits and berries by increasing their osmotic pressure, but the use of fructose as a preservative raises some difficulties. For example, the disaccharide sucrose (ordinary sugar) is characterized by inversion - decomposition into monosaccharides: glucose and fructose. This means that all three sugars are simultaneously present in jam or in berries mashed with sugar. Because of this, at high osmotic pressure, necessary to protect the product from microbial spoilage, the concentration of each individual sugar is relatively low, therefore, the jam will not become sugary. That is why a little citric acid is added to jam made from slightly acidic fruits to enhance the inversion.

When products are made with fructose, the possibility of their sugaring increases. Of course, candied jam is edible, but its taste deteriorates. And if ordinary jam can be boiled again by adding a little water, then berries mashed with sugar lose their valuable qualities due to boiling. Therefore, to prepare them, still take a mixture of sucrose and fructose (equal amounts).

By the way, it is useful for diabetic patients to know that pome fruits contain more fructose, stone fruits contain more glucose and sucrose, and berry fruits contain approximately equal amounts of monosaccharides.

To prepare jam from fruits and berries, it is desirable that the sugar content be as recommended.

For jam from raspberries, strawberries, blackberries - per 1 kg of peeled berries - 1.2 kg; from black currants, cranberries, lingonberries - per 1 kg of berries - 1.3-1.5 kg; from cherries, sweet cherries - per 1 kg of berries - 1-1.3 kg of sugar.

Raw jam. Raw jam is prepared from black and red currants, sea buckthorn, blueberries, gooseberries, cranberries, blueberries, and lingonberries. These berries contain a significant amount of organic acids, due to which they are well preserved without prolonged heat treatment, simply doused with sugar syrup or mixed with sugar.

The berries are sorted, the dried flower calyx of currants and gooseberries is removed, washed thoroughly and placed on a sieve or clean cloth to dry. Then they are poured into an enamel pan and ground with a wooden pestle or passed through a meat grinder scalded with boiling water. Add dry granulated sugar to the berries at the rate of 1.5-2 kg of sand per 1 kg of berries and mix thoroughly. The resulting mass is placed in clean jars and covered with plastic lids or parchment.

Berries prepared in this way are stored in a cool room (cellar) or home refrigerator. In the autumn and winter months, the jars can be placed on the balcony or loggia: a large amount of sugar prevents the jam from freezing.

You don’t need to add sugar at all to cranberries and lingonberries, since these berries contain a lot of benzoic acid, which is a good preservative. They are simply poured with cooled boiled water at the rate of 0.5 liters per 1 kg of berries; If desired, add a little cinnamon and cloves to the water.

You can prepare berries this way with a minimal amount of sugar or without it at all. Pour 0.5 liters of water into an enamel pan, add 200-300 g of sugar (or without sugar), a kilogram of clean, well-sorted berries and boil for 3-5 minutes. Such heat treatment slightly reduces their nutritional value.

Hot syrup with berries is poured into clean glass jars, rolled up with tin lids and, turning upside down, kept until the contents have cooled. Store them in a dry, dark room at a temperature of plus 15-18 degrees.

Before closing a jar of fresh, just-brewed jam (and cooled), you can place a circle of parchment paper soaked in vodka on top of the jam - the jam is better preserved.

Good jam is made from berries of equal ripeness.

The jam is completely ready if a drop poured onto a plate, when frozen, does not spread, but retains its shape. Other signs: the surface of the jam, removed from the heat, quickly becomes covered with a wrinkled film, and the berries do not float up, but are evenly distributed in the syrup.

Xylitol jam. When cooking such jam, it is quite difficult to achieve the optimal combination of berries and xylitol. Even experienced producers who prepare marmalade with xylitol often have products covered with small white crystals. This happens because the solubility of xylitol is lower than that of sugar.

Therefore, when starting to make jam, you must keep in mind that the amount of the sweetening component should be 15-20% less than sugar. It’s good if it is possible to replace a third of the xylitol with sorbitol, this will also reduce the risk of crystallization.

In order for the berries to be better saturated with syrup, they are first pierced and then boiled for three minutes in a small amount of water (blanching). Xylitol should be diluted separately and also boiled (this eliminates the possibility of xylitol particles getting into the jam and onto the walls of the vessel; when cooled, they can become centers of crystallization). The components prepared in this way can now be mixed and further cooked, like regular jam, until cooked. The finished product is quickly cooled.

And one more note. Xylitol, unlike sugar, is not a preservative, therefore, to prevent the jam from spoiling, it should be sterilized and hermetically sealed, rolled up like a winter compote, or simply eaten quickly.

sam-stroy.info

Raspberry jam

Raspberry jam for diabetics is quite thick and aromatic; after prolonged cooking, the berry retains its unique aroma. The dessert is consumed as a separate dish, added to tea, and used as a base for compotes and jelly.

Making jam takes a long time, but it's worth it. You need to take 6 kg of raspberries, place them in a large saucepan, shaking them well from time to time to compact them. Berries are usually not washed so as not to lose valuable and tasty juice.

After this, you need to take an enamel bucket and put a piece of fabric folded several times on its bottom. Place a container with raspberries on the fabric, pour warm water into the bucket (you need to fill the bucket halfway). If a glass jar is used, it should not be placed in water that is too hot as the temperature change may cause it to burst.

The bucket must be placed on the stove, the water must be brought to a boil, and then the flame must be reduced. When sugar-free jam for diabetics is prepared, gradually:

1. juice is released;
2. the berry settles to the bottom.

Therefore, you need to periodically add fresh berries until the container is full. Boil the jam for an hour, then roll it up, wrap it in a blanket and let it brew.

Using this principle, jam is prepared using fructose; the only difference is that the product will have a slightly different glycemic index.

Nightshade jam

For type 2 diabetics, the doctor recommends making jam from the sunberry, which we call nightshade. The natural product will have an anti-putrefactive, anti-inflammatory, antimicrobial and hemostatic effect on the human body. This jam is prepared using fructose with the addition of ginger root.

It is necessary to thoroughly wash 500 g of berries, 220 g of fructose, add 2 teaspoons of chopped ginger root. Nightshade must be separated from debris and sepals, then each berry must be pierced with a needle (to prevent damage during cooking).

At the next stage, boil 130 ml of water, dissolve the sweetener in it, pour the syrup into the berries, cook over low heat, stirring occasionally. The stove is turned off, the jam is left for 7 hours, and after this time, ginger is added and boiled again for a couple of minutes.

The finished jam can be eaten immediately or transferred to prepared jars and stored in the refrigerator.

Tangerine jam

You can also make jam from tangerines; citrus fruits are indispensable for diabetes or excess weight. Tangerine jam helps strengthen the immune system, reduce the concentration of low-density blood cholesterol, improves digestion, and qualitatively lowers blood sugar levels.

You can prepare a diabetic treat with sorbitol or jam with fructose; the glycemic index of the product will be low. To prepare, take 1 kg of ripe tangerines, the same amount of sorbitol (or 400 g of fructose), 250 ml of pure water without gas.

The fruits are first washed, doused with boiling water, and the skins are removed. Additionally, it doesn’t hurt to remove the white veins and cut the pulp into small slices. The zest will become an equally important ingredient in the jam; it is also cut into thin strips.

Place tangerines in a saucepan, add water, and cook for 40 minutes over low heat. This time is enough for the fruits:

• became soft;
• excess moisture has been boiled away.

When ready, remove the sugar-free jam from the stove, cool, pour into a blender and grind well. The mixture is poured back into the pan, sweetener is added, and brought to a boil.

This jam for diabetes can be canned or eaten immediately. If you want to make jam, pour it while still hot into sterile glass jars and seal it.

Jam prepared according to the recipe can be stored in the refrigerator for a year and can be used for diabetes mellitus of the first and second types.

Strawberry jam

For type 2 diabetes, sugar-free jam can be made from strawberries; the taste of such a delicacy will be rich and bright. Make jam according to this recipe: 2 kg of strawberries, 200 ml of apple juice, juice of half a lemon, 8 g of gelatin or agar-agar.

First, soak the strawberries, wash them, and remove the stems. Place the prepared berries in a saucepan, add apple and lemon juice, and boil for 30 minutes over low heat. As it boils, it is necessary to remove the foam.

About 5 minutes before the end of cooking, you need to add gelatin, previously dissolved in cool water (there should be little liquid). At this stage, it is important to thoroughly stir the thickener, otherwise lumps will appear in the jam.

Prepared mixture:

1. pour into a saucepan;
2. bring to a boil;
3. turn off.

The product can be stored for one year in a cool place and can be eaten with tea.

Cranberry jam

Cranberry jam is prepared using fructose for diabetics; the delicacy will boost immunity and help cope with viral diseases and colds. How much cranberry jam can you eat? In order not to harm yourself, you need to consume a couple of spoons of dessert per day; the glycemic index of jam allows you to eat it often.

Cranberry jam can be included in a sugar-free diet. Moreover, the dish will help lower blood sugar levels, normalize digestive processes, and have a beneficial effect on the pancreas.

For jam, you need to prepare 2 kg of berries, sort them out from leaves, debris and anything unnecessary. Then the berries are washed under running water and discarded in a colander. When the water has drained, the cranberries are placed in prepared jars, covered with a lid and prepared using the same technology as raspberry jam.

Can jam be given to children with diabetes? If there is no allergic reaction, jam is allowed to be consumed by all categories of diabetics, the main thing is to count bread units.

diabetes.guru

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Fructose jam - berry recipe

Naturally, fructose jam recipes can include absolutely any fruit or berries. We, in turn, will talk directly about the technology for making jam with fructose, regardless of the selected products.

- 650 grams of fructose;

- 2 glasses of water.

Rinse fruits or berries thoroughly. Remove peels or pits if necessary.

Make syrup from water and fructose. To make it thicker, you can add soda, gelatin, and pectin. Simply bring everything to a boil, stirring constantly, and then simmer for 1-2 minutes.

Add the syrup to the cooked fruits or berries, and then bring to a boil again and cook for 5-7 minutes over low heat. Please note that long-term heat treatment causes fructose to lose its properties. Therefore, fructose jam cannot be cooked for longer than 10 minutes.

Photo by Amy G

Fructose jam - jam recipe

You can also make fructose jam with the consistency of jam.

Fructose jam ingredients:

- 1 kilogram of fruits or berries;

- 600 grams of fructose;

— 200 grams of sorbitol;

- 10 grams of gelatin or pectin;

- 2.5 glasses of water;

- 1 tablespoon of citric acid;

- baking soda on the tip of a knife.

How to make jam with fructose?

We thoroughly wash the berries and place them in an enamel container.

Prepare the syrup. We dilute fructose, pectin and sorbitol in water, and then pour berries or fruits.

Bring the future fructose jam to a boil, then cook for about 5-10 minutes, since, as we have already said, long-term heat treatment of fructose is contraindicated. 5 minutes before the end of cooking, do not forget to add half a glass of water with soda and citric acid. Ready!

Photo by kezee

Fructose jam - recipe with peaches and lemons

Fructose jam ingredients:

— ripe peaches — 4 kg;

- 4 large lemons, with a thin and not bitter rind;

— 500 gr. fructose.

How to make jam with fructose?

Remove the pits from the peaches and cut into large pieces.

Cut the lemons into small sectors, with the peels, remove all the seeds and remove the white centers.

Mix peaches and lemons, add half of all fructose, let stand overnight under the lid.

In the morning, cook fructose jam over medium heat until boiling, reduce heat, cook for 5-6 minutes. (remove the foam), turn off the heat, cool under the lid for 5-6 hours.

Add the remaining fructose and repeat the entire previous process. And after 5-6 hours again.

Then bring the fructose jam to a boil again and pour into clean, sterilized jars.

Photo by Rebecca Siegel

Fructose jam - recipe with strawberries

Fructose jam ingredients:

– strawberries – 1 kg,

– fructose – 650 g,

- water - 2 tbsp.

How to make jam with fructose?

Sort the strawberries, remove the stems, rinse, place in a colander, and dry. To make jam with fructose, you must use ripe (but not overripe) and not spoiled berries.

Boil the syrup. To do this, pour fructose into a saucepan, add water, put on fire and bring to a boil.

Place the previously prepared berries in a saucepan with syrup, bring to a boil and cook over low heat for 5-7 minutes. At this stage of preparing jam with fructose, you need to carefully monitor the time, since with prolonged exposure to high temperature, the degree of sweetness of fructose decreases.

Remove the finished jam from the heat, let it cool slightly, then pour into dry, clean jars (0.5 l or 1 l) and cover with lids.

Sterilize jars of fructose jam in a large saucepan with boiling water over low heat, then roll up and place in a cool place.

Photo by Lokesh Dhakar

Fructose jam - recipe with currants

Fructose jam ingredients:

— Black currant - 1 kilogram,

— Fructose - 750 grams,

— Agar-agar - 15 grams.

How to make jam with fructose?

We separate the berries from the branches and rinse thoroughly under cold water, then place them in a colander to drain excess liquid.

Now you need to chop the currants in any way convenient for you, for example, using a meat grinder or blender.

Transfer the berry mass into a saucepan, add fructose and agar-agar, mix. Place the pan over medium heat and bring the mixture to a boil; as soon as the jam boils, remove it from the heat.

Place hot fructose jam in sterilized jars, close tightly with lids and leave to cool, turning the jars upside down.

Note: about the benefits of fructose

Fructose perfectly emphasizes the taste and aroma of berries and fruits. However, it is worth remembering that it lightens the jam and also shortens its shelf life. However, fructose jam is so quick and easy to prepare that you can cook it in several stages and constantly experiment with the ingredients. By the way, keep in mind that only in the process of making strawberry jam does fructose behave like sucrose.

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Properties of fructose

This fructose jam can be safely consumed by people of any age. Fructose is a hypoallergenic product; the body absorbs it without the participation of insulin, which is important for diabetics.

In addition, each recipe is easy to prepare and does not require long standing at the stove. It can be cooked literally in several stages, experimenting with the components.

When choosing a specific recipe, you need to consider several points:

• Fruit sugar can enhance the taste and smell of garden and forest berries. This means that jam and preserves will be more flavorful,
• Fructose is not as strong a preservative as sugar. Therefore, jam and preserves should be cooked in small quantities and stored in the refrigerator,
• Sugar lightens the color of the berries. Thus, the color of the jam will be different from a similar product prepared with sugar. The product must be stored in a cool, dark place.

Fructose jam recipes

Fructose jam recipes can use absolutely any berries and fruits. However, such recipes have a certain technology, regardless of the products used.

To make jam with fructose, you will need:

• 1 kilogram of berries or fruits;
• two glasses of water,
• 650 grams of fructose.

The sequence for creating fructose jam is as follows:

1. First you need to rinse the berries and fruits well. If necessary, remove the seeds and peel.
2. You need to make a syrup from fructose and water. To give it thickness you can add: gelatin, soda, pectin.
3. Bring the syrup to a boil, stir, and then simmer for 2 minutes.
4. Add the syrup to the cooked berries or fruits, then boil again and cook for about 8 minutes over low heat. Prolonged heat treatment leads to the fact that fructose loses its properties, so jam with fructose cannot be cooked for longer than 10 minutes.

Apple jam with fructose

With the addition of fructose, you can make not only jam, but also jam, which is also suitable for diabetics. There is one popular recipe, it will require:

• 200 grams of sorbitol
• 1 kilogram of apples;
• 200 grams of sorbitol;
• 600 grams of fructose;
• 10 grams of pectin or gelatin;
• 2.5 glasses of water;
• citric acid - 1 tbsp. spoon;
• a quarter teaspoon of soda.

Cooking sequence:

Apples need to be washed, cored and peeled, and damaged parts removed with a knife. If the apple peel is thin, it may not be removed.

Cut the apples into slices and place in an enamel container. If desired, apples can be grated, chopped in a blender or minced.

To prepare the syrup, you need to mix sorbitol, pectin and fructose with two glasses of water. Then pour the syrup over the apples.

Place the pan on the stove and bring the mixture to a boil, then reduce the heat, continuing to cook the jam for another 20 minutes, stirring regularly.

Citric acid is mixed with soda (half a glass), the liquid is poured into a pan with jam, which is already boiling. Citric acid acts as a preservative here, soda removes the sharp sourness. Everything is mixed, you need to cook for another 5 minutes.

After the pan is removed from the heat, the jam needs to cool slightly.

Gradually, in small portions (so as not to break the glass), you need to fill sterilized jars with jam and cover them with lids.

Jars of jam should be placed in a large container with hot water, then pasteurized over low heat for about 10 minutes.

At the end of cooking, close the jars with lids (or roll them up), turn them over, cover them and leave them to cool completely.

Jars of jam are stored in a cool, dry place. It is always possible afterwards and for diabetics, because the recipe excludes sugar!

When preparing apple jam, the recipe may also involve adding:

1. cinnamon,
2. carnation stars,
3. lemon zest,
4. fresh ginger,
5. anise.

Fructose-based jam with lemons and peaches

The recipe suggests:

• Ripe peaches – 4 kg,
• Lemons with thin peel - 4 pcs.
• Fructose – 500 gr.

Preparation procedure:

1. Cut the peaches into large pieces, after removing the pits.
2. Chop the lemons into small sections, removing the white centers.
3. Mix lemons and peaches, add half of the available fructose and leave covered overnight.
4. Cook the jam in the morning over medium heat. After boiling and skimming, boil for another 5 minutes. Cool the jam for 5 hours.
5. Add the remaining fructose and boil again. After 5 hours, repeat the process again.
6. Bring the jam to a boil, then pour into sterilized jars.

Fructose-based jam with strawberries

Recipe with the following ingredients:

• strawberries – 1 kilogram,
• 650 g fructose,
• two glasses of water.

Preparation:

Strawberries should be sorted, washed, removing the stems, and placed in a colander. For jam without sugar and with fructose, only ripe, but not overripe fruits are used.

To make the syrup, put the fructose in a saucepan, add water and bring to a boil over medium heat.

Place the berries in a saucepan with syrup, boil and cook over low heat for about 7 minutes. It is important to monitor the time here, since with prolonged heat treatment, the sweetness of fructose decreases.

Remove the jam from the heat, let cool, then pour into dry, clean jars and cover with lids. It is best to use 05 or 1 liter jars.

The jars are pre-sterilized in a large saucepan of boiling water over low heat.

After pouring into jars, jam for diabetics should be kept in a cool place.