Jam is sweet. It’s meant to be sweet; the sugar used preserves the fruit and makes the jam last for longer. In my house that could mean up to a year; providing I use a sterilised jar, and store it in a cool, dark place.
What if there was a way to make low sugar jam? You’d still have a “set” consistency, but the trade-off would be that you’d have to make smaller quantities because the jam wouldn’t last so long.
I’ve tested plenty of jam recipes over the years. I’ve made jam with less sugar than recommended, replaced the refined sugar with fruit sugar (fructose), used honey, and used alternative sweeteners like aspartame and xylitol. Typical jam recipes are made on a 50:50 ratio of fruit to sugar. This recipe turns all that wisdom around and uses far less than that. Read More