Would You Like Toast With That Sugar-free Jam?

One of the first things to perish out of a person’s diet when they are attempting to lose weight, or have discovered some health condition that prevents them from having sugar, are jellies and jams.

It has long been believed that without added sugar, there is no way to create that wonderful texture and flavor that is so well-loved. Today, here I’d like to prove that concept false with some recipes that let you cut out those ingredients either in whole or part, and replace them with healthful alternatives that produce near, if not the same, effect and flavor.


strawberries and jam


This isn’t to say that this process is without its tricks of the trade, after all, there is a reason that sugar is such an intrinsic part of the normal process. There are some well-known alternatives, things such as freezer jam, but sugar serves the role of preserving the delicious treat. Freezer jam must either be kept in the freezer where it’s difficult to enjoy easily, or kept in the fridge at most a week or two.

Pectin is another big factor in the preservation process, and with some fruits you can get away without adding any. Plums, for instance, are free from this burden by an abundance of natural pectin, but other jams and jellies have commercial pectin put in, which contains sugar.   Sugar free is available, but not easily or readily, you’d have to plan ahead to get this from a supplier before you begin. Note that adding pectin is of particular importance with berries, which generally are completely lacking in this vital preservative.




A particularly clever approach is using sugar-free gelatin, which you can get unflavored to preserve the natural taste of your mix. You’re going to want to experiment with this one, as strawberries, for instance, just don’t seem to want to play. There are bound to be other issues, but blackberries seem to play nice with this as one of the only berries to have a bit of their own natural pectin. Blackberries come out with a very believable rendition of jam, enough that it’s still a solid favorite.

When you’re in the process of deciding which methods to try or what substances to use, a bit of research can help save a frustrating batch. You’ll be wanting to pay attention to the natural sugar and pectin content of the fruit base, as these can make a huge difference in your final consistency. There are other alternatives, some of them clever tricks, others are playing with chemistry, and as a result, the flavor of your final product.

Ph levels are important in inhibiting bacteria growth, to this end you might want to consider adding some lemon juice to the mix. It’s a tried and true method to increasing the pH, and will help you keep the bacteria from bubbling up in your delicious jam. It’s yours after all, and we’re not making alcohol! In these cases, be aware that you’re going to be dealing with a much thinner jam, not the hard set of the commercial stuff. But that just makes it an amazing topping for things like pancakes, ice-cream or even other fruit!   Sliced peaches covered in sugar-free blackberry jam now that’s an amazing dessert!




These are just some of the techniques that have been tried by experts throughout the years, and there’s always room for more experimentation and creativity. If you manage to hit on a blend that’s just about perfect, you can always consider packaging it up, putting a cute little label on it, and knocking people’s socks off when you give it to them as a gift. And don’t forget to share that recipe with of us other jelly and jam enthusiasts!


Contributed by Nicole Nowlen

**Like what you just read?  You can follow Nicole on Twitter: https://twitter.com/nicolenowlen87


Share your thoughts...

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s