Is blackcurrant jam good for diabetics?
It offers a healthy diet for diabetic and health aware people who like to balance their weight. Sweetener (Sorbitol), Blackcurrants (33%), Apple, Water, Gelling agent: pectin (E440), Acidity regulator: Citric Acid (E330), Preservative: Potassium Sorbate (E202).
How much can you reduce the sugar in jam?
You can often reduce the sugar a little bit, but if you do, you may need to cook it longer so that the proper concentration can be reached. That reduced sugar and longer cooking can end up reducing the yield by as much as a cup or two.
Can you freeze blackcurrants before making jam?
Is it possible to freeze blackcurrants successfully? Blackcurrants can be frozen for up to 6 months. Spread blackcurrants out onto a baking tray, freeze for a few hours before bagging them up and storing them in the freezer for the longer term.
What happens if you don’t use enough sugar in jam?
If you don’t have the right amount of sugar, you run the risk of the jam or jelly being runny.
What can you substitute for sugar in jam?
The best sugar substitutes in jam or jelly making:
- Honey.
- Unprocessed cane sugar.
- Maple syrup.
- Agave nectar.
- Truvia.
- Splenda.
- No-sugar pectin.
- Sugar Beets.
Why does homemade jam have so much sugar?
Food spoils from the continued activity of natural enzymes in all fruits and vegetables and the continued work of microorganisms in the form of moulds, yeasts and bacteria present in the food and air. Jam relies on sugar to saturate the natural moisture of the fruit and thus preserve it.
What sugar can I use for jam?
granulated sugar
Coarse-grain white granulated sugar is best for jam-making as it ensures a good clear jam, but fine caster sugar can also be used. The coarse grains dissolve more slowly and evenly, giving a better result. Granulated sugar with added pectin is also available, but it shouldn’t be necessary to use this.
Can you replace sugar with honey in jam?
Jams and Jellies with Honey Ontario honey may be substituted for sugar in most jam and jelly recipes. If a recipe calls for 4 cups sugar, use 2 cups honey. Cook the jam or jelly slightly longer than time stated in recipe using sugar. When substituting honey, use a commercial liquid or powdered pectin.