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I felt really inspired when I read Fraser Doherty's story in the newspaper recently. I am a keen jam and marmalade maker and have wanted to make a sugar free jam for my diabetic friend for a while so I bought his book (which is quite lovely), purchased the ingredients and set to work.While I was waiting for the grape juice to reduce down, which took almost 2 hours, I started browsing the net and discovered this discussion. I wish I'd found it before I began!I followed the recipe exactly. The jam didn't set without using Certo and even then didn't seem quite right. I made the Blueberry and Blackcurrant Jam and the lovely fruit flavour seems lost somehow! It just doesn't taste like jam!! I don't like using Certo, it feels like I am adding chemicals to my cooking which I dislike. Along with other posters on here I think a bit of processed sugar, now and then, would be preferable, and probably more enjoyable! There ARE some good jam, marmalade, chutney and baking recipes in the book which I still look forwards to trying but next time I will use regular sugar for the preserves!
I am also thinking of doing these jams, I have been a little put off by the experiences posted on here, but I have to ask one question, was the juice You used a not from concentrate Juice?
I believe he uses fruit juice as a sweeter in SuperJam jam. It's a pity because fruit juice is nearly all fructose which is really bad for us. I can provide more info if you' like... Cheers
Pectin has come a long way in recent years. There is now such as thing as no-sugar pectin.
Concentrated grape juice is hugely sugary and (it's just coming to light) NOT AT ALL GOOD FOR YOU. Certainly not in the quantity we're talking about here.
"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."And without sugar it can't legally be called "jam".Legally, to be called "jam" the product has to be above 60% sugar
"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 ?St Dalfour is NOT jam it is a fruit SPREAD as the label states. My previous post explains the UK legal requirement for a minimum sugar content in a product labeled "Jam"
I just made sugar free peach jam last night w 8 ripe peaches, 1 tablespoon lemon juice, 1 1/2 cups unsweetened cherry grape juice (that's all I had on hand) and 1 pack (1.75 oz ) sure jell no sugar needed pectin. Wow ! Delish! Pitting cherrys now!
Hmm. Another young whippersnapper coming along to tell generations of domestic cooks and commercial jam manufacturers that they've been doing it wrong all along.
I've been making sugar free jam with Xylotil and pectin for some omnths now plus pink grapefruit marmalade. They have kept well for some months in the fridge. I use around 50 ml of pectin per jar and just sweeten to taste but miles less xylotil that the amount of sugar given in recipes which seems to be ounce for ounce the same as fruit. They taste very fresh and fruit because you hardly need to boile the fruit, unlike making normal jam. The fruit juice in Superjam must be very concentrated and I understand he uses grape juice and grapes are a big no no for diabetics because of their very high fructose content. Sugar is sugar whether it comes from fruit or a packet and it seems there is over 50gms of carbs in 100 gms of superjam
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