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Been reading about Fraser Doherty's new book 'The SuperJam Cookbook' where he apparently uses fruit juice in place of sugar. I managed to find three recipes online - Summer Fruit Jam, Chilli Jam and Caramelised Red Onion Chutney - and guess what - they all use sugar! So if anyone has the book, are there really recipes in there that don't use sugar??!!
that's interesting Elpe as I've always wanted to have a go at making sugar-free jam suitabl;e for diabetics. I guess iit will not keep so long and would need to be kept in fridge ? Perhaps I'll Google and see what comes up. Has anyone here made such a jam ?
The only recipes I've seen for sugar free jams have artificial sweetener added instead. Not sure what that would taste like?? I imagine not too good.
Well, I requested the book from the library and collected it today. He uses white grape juice instead of sugar, cooking it for about 30 minutes to reduce it to about a quarter of its original volume then adding it to the cooked fruit. There are some lovely looking jam recipes and also recipes for chutneys, jellies, curds, special spreads and 'jammy treats'. I'm looking forward to trying some of them soon.
" He uses white grape juice instead of sugar, cooking it for about 30 minutes to reduce it to about a quarter of its original volume then adding it to the cooked fruit. "Interesting; the sugar-less (no artificial sugar either) preserves I've had use apple juice. Must try them as they are delicious and so fruity. Not suitable for diabetics, I'd think, as fruit is high in natural sugar.BTW What does he cook the fruit in, before adding it to the reduced grape juice?
Gerry, he says you can use apple juice if you prefer. Most of the recipes seem to use about 900g fruit in various combinations and it's cooked in 1 tablespoon lemon juice. Once the juice is added, boil for about 5 minutes then test for setting and if necessary add a 150ml bottle of pectin (Certo). I thought I might buy a jar of his Super Jam from the supermarket to see what it tastes like before I stock up with litres of juice. The book says it's sold in supermarkets all over Europe, including most of the big ones in this country.
Well, I bought two jars of this from Morrison's & must admit I wasn't overly ecstatic about it as I felt the taste was too 'mild'. So, today I made some from a recipe in the book - Strawberry and Pomegranate - no sugar, just the reduced white grape juice. Hmm! Took forever to reduce the 3 litres down to a quarter of that. Added the cooked fruit exactly as the recipe stated and I just knew it wasn't going to set. Added a bottle of Certo and still it wouldn't set. So, now it's in jars and we'll spoon it over desserts or add it to ice cream. Ah well, I tried! I've made loads of jam in my time but I won't try this type again. If anyone else tries it, I'd love to know how you get on.
There are times in life when there is no substitute, & jam making is one of them.Without sugar then jam is just not jam as we know it.Just my humble opinion.
It's surely the sugar content that inhibits the growth of bacteria too so low sugar jam would have to be kept in the fridge.
Well, having labelled the other stuff 'strawberry pur&"233;e', today I made normal strawberry jam! So easy - and who cares about the sugar content? I don't eat that much anyway!
It is interesting when someone develops a technique that steps out side the box, so I applaude Fraser for that. Fruit spreads made with concentrated fruit juice were developed in the 70's in the wholefood market and though they satisfy the need for a spread with 'no' sugar they are always cooked down to such an extent that fruits lose their character somewhat. I'm intrigued to know whether Fraser's recipes are fresher and fruitier. Though perhaps for most of us eating fantastic jam sometimes rather than ordinary jam all the time is the way to go.
Gloria, I was quite excited when I read about SuperJam and was really keen to try it, as you can probably tell from my posts. Also I was most impressed with the commitment of this young man. I bought two different flavours (the only two on the supermarket shelves), blueberry/blackcurrant and raspberry/cranberry. It looks lovely, but for me, the taste was nowhere near as fruity and fresh as I had expected. The batch that I made probably cost me a small fortune as it took so long to reduce the 3 litres of grape juice. An 'interesting' experience!
Don't waste time trying to substitute sugar in jam. If you are diabetic, as I am, accept it - live with it, and use proper jam sparingly, just now and again; if you incorporate it as part of your diet it won't hurt. You only live once, so don't be a martyr - it's very boring.:-)Karen
What a shame his jam didn't live up to expectations. I have bought the French sugar-free jam St.Dalfour and its gorgeous. Wonder how they do it ?By the way that book is on sale at v.reduced price with The Book People.
Karen, no I'm not diabetic. I'm just a sucker for a challenge!
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