FoodSugar-free summer jams: A healthier twist with xylitol

Sugar-free summer jams: A healthier twist with xylitol

Fruit jam in a jar
Fruit jam in a jar
Images source: © Adobe Stock | Edalin

22 June 2024 12:21

Summer is the time for abundant fresh fruit, perfect for making homemade jams. However, traditional recipes often contain significant white sugar, which can negatively affect our health, especially for children. Fortunately, there is a healthier alternative: xylitol.

Homemade fruit jams are a true summer delight, full of flavour and aroma. However, traditional recipes require large amounts of sugar, making them calorie-dense and unhealthy. Is there a way to enjoy jams without worrying about excess sugar? The answer is yes! With a few simple substitutions, we can prepare lower-calorie jams that do not cause rapid blood sugar spikes.

Sugar-free fruit jams – is it possible?

Many people believe that sugar-free jams lose their taste. However, this is a myth. In reality, you can prepare delicious and sweet preserves by limiting the amount of white sugar. The key is to use natural sweeteners, such as xylitol. Xylitol, also known as birch sugar, has about 40% fewer calories than traditional sugar and a significantly lower glycemic index. Thus, it is safe for diabetics and people watching their weight.

Strawberry jam with xylitol – a simple recipe

Making delicious strawberry jam with xylitol is incredibly simple. You only need:

  • 1 kilogram of strawberries,
  • 600 grams of xylitol,
  • juice from 1 lemon.

Making jam with xylitol is simple and not significantly different from the traditional method. For 1 kilogram of fruit, use about 600 grams of xylitol. The exact amount may vary depending on the fruit's sweetness.

The fruit should be thoroughly washed and cut (if necessary). Then, sprinkle them with xylitol and set aside a few hours to release the juice.

Next, place the fruit with xylitol in a pot and cook over low heat, stirring gently. Cook until the jam thickens. Towards the end, you can add lemon juice or citric acid for better taste and preservation.

The finished jam should be transferred to sterilised jars and tightly sealed.

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