Jam with a minimum of sugar: how to make preservation healthier

Sugar is most often used to make jam. This product is needed as a preservative to keep the jam in jars for a long time and to make it viscous. But it's hard to call this jam healthy.

Therefore, FoodOboz offers several alternative products that will reduce the amount of added sugar by several times or even do without it.

Peptin or citric acid

Adding peptin or citric acid to jam will reduce the amount of sugar by exactly 2 times. When using peptin, the amount of sugar per 1 kg of fruit can be reduced to 300 g instead of 1 kg.

Agar-agar

When using 1 teaspoon of agar-agar in jam, add 500 g of sugar to 1 kg of fruit instead of 1 kg.

Berry puree

Instead of using concentrated compotes and berry jams with sugar, you can use plain berry or fruit puree. This product is perfectly stored in the freezer – you just need to defrost it when needed. Puree can be consumed either in its pure form or diluted with water to make a compote. This puree is also useful because it is not affected by temperature. And the consistency does not depend on the amount of sugar.