Homemade jam secret: Healthier and tastier with xylitol

Many years ago, I came to terms with the fact that buying mass-produced jam in stores does not satisfy my taste buds. Indeed, anyone who has ever been treated to a jar of sweet, homemade preserves will understand this. The difference is enormous, and while we initially think about taste, we should also remember the health aspect. Here, the disparity grows more significant, mainly when our homemade jam is based on a clever trick.

In my family, my mum was always the master of homemade jams. Years of experimenting, trial and error, and analysis have had a clear result—these preserves are a culinary wonder. My mother also shared a secret with me some time ago—she stopped using sugar to make the jams. Why? for two reasons: practical and health-related.

When discussing this topic, it's worth answering the question: Why is sugar actually used to make preserves? It's not just about the taste of the jam but also its texture and durability. Sugar makes preserves more gel-like and durable because the sweet condiment preserves them well. Knowing this, we come to the point where we ask ourselves a new question: What can replace sugar?

My mum revealed that she has not used sugar in her preserves for years but instead relies on xylitol. The birch-derived product has the same properties as popular white crystals. Through its antibacterial actions, it preserves the preserves while also giving them a gel-like consistency. And that's pretty much all we need for jams. But there's more.

Xylitol is also a healthier sugar substitute. It has a lower glycaemic index, does not require insulin for its metabolism, contains fewer calories than sugar, and even positively affects the gut microbiota. Interestingly, xylitol also benefits... teeth. It fights cavities and ensures proper enamel mineralisation. What a pleasant change from the destructive effects of sugar, right?