sugarless jam

notatvstar

misskool wrote: »

Already enough bad science in the world, no need for someone who should know better to propagate that. But that's just me

- you should try working in translational research :eek:


Actually - back on thread.

The OH makes jam. So - am I right in thinking that the sugar isn't necessary then?

Or have I got that wrong entirely!

anguk

misskool wrote: »

IT depends on what sweetener is used but most of the ones for diabetic chocolate and diabetic jam is a laxative.

Diabetic chocolate often has more fat in it than normal chocolate. Might explain why just about every diabetic chocolate I've tried tastes and has the texture of lard!

My OH has been diabetic for years, back in the day everything was weighed out or had to be special diabetic stuff, now thankfully diabetics can eat exactly the same as everyone else, just a little bit less.

I normally don't bother with reduced sugar or diabetic jam, I just get my OH a good, high fruit content jam, then he can use less but still have all the flavour.

There's a recipe for Raspberry Jam on the DiabetesUK website, I'm not a jam-maker but I think it has slightly less sugar than normal, it's 11cals & 3g carb per serving.
http://www.diabetes.org.uk/Guide-to-diabetes/Food_and_recipes/Recipes/Raspberry_jam/

misskool

notatvstar wrote: »

- you should try working in translational research :eek:


Actually - back on thread.

The OH makes jam. So - am I right in thinking that the sugar isn't necessary then?

Or have I got that wrong entirely!

I do

you need some sort of sugar (be it from the fructose or cane sugar) to preserve the fruit. Low sugar jams need to be kept in the fridge rather than the pantry. I make jams to about 75% sugar to fruit and they keep ok in the pantry until opened.

Mojisola

misskool wrote: »

you need some sort of sugar (be it from the fructose or cane sugar) to preserve the fruit. Low sugar jams need to be kept in the fridge rather than the pantry. I make jams to about 75% sugar to fruit and they keep ok in the pantry until opened.

As misskool says - sugar acts as the preservative. Most jams are made with equal quantities of fruit and sugar. It doesn't matter whether the sugar is a white powder or concentrated fruit juice - it's still sugar.