Low-fructose jam, fruit spread or for dessert

Ingredients for 1 servings:

• 750 g raspberries or blueberries, strawberries etc.
• 300 g glucose, you can also use stevia, xylitol or sweetener according to taste
• 1 pack of vanilla flavor, or cinnamon, rum or Christmas flavor
• 3 tbsp, heaped cornstarch

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 25 minutes

for 5 small glasses, suitable for children

Thaw raspberries, blueberries, and currants from frozen or wash them fresh, depending on your preference and tolerance. Place them in a saucepan and puree, if you like. Heat and bring to a boil. Meanwhile, mix the cornstarch with a little juice or water and the flavoring. We like to add cinnamon or rum flavoring to blueberries. A cinnamon stick in the middle of the jar to let the jam steep also tastes good. Vanilla goes well with the raspberries. As flavoring or real vanilla, or even two packets of vanilla sugar if you can tolerate it. Then add the sugar. It doesn’t matter whether you add it to the saucepan or to the cornstarch. You can use glucose, although that doesn’t work for us because, as we were told, glucose absorbs the fructose from the fruit even better. We add liquid or solid stevia, depending on the case, directly to the saucepan with the berries and taste. You can also proceed in the same way with xylitol or sweetener. Now mix the mixed cornstarch with the boiling berries and reduce the heat to half. Bring back to a boil and let it simmer for two minutes. Be careful, as there’s a high risk of burning, so stir frequently. Now pour the jam into boiled jars. We always make exactly five small jars. Screw the lids shut and let them cool upside down. It keeps for about six weeks. It’s delicious not only as a fruit spread, but also as a dessert with rice pudding or semolina pudding, on waffles, or in puff pastry with pudding, etc.