in Recipes

Low-fructose jam

updated

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Ingredients for 1 servings:

  • 1 kg fruit, see note
  • 250 g rice syrup, preferably clear
  • ½ lemon(s), juice
  • 250 g glucose
  • 1 pack of Gelling Agent 1:2

Instructions

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

Puree the washed and cored or stemmed fruit. Add the rice syrup and lemon juice. Mix the glucose with the gelling agent and add to the fruit. Boil for several minutes according to the gelling agent package instructions. Then pour hot into screw-top jars and let cool. Note: If you are fructose intolerant, choose the fruit according to your individual tolerance. So far, I’ve tried apricots, strawberries, and a mixture of 650 g ripe bananas and 350 ml redcurrant juice.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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