How to make sugar-free apple jam
If you want to make homemade jam, you can use almost any fruit you like, although some work better than others. For example, if it is a sugar-free jam, the apple is better than other options because of its low glycemic index, high pectin content and enough natural sugar (10 g per 100).
Therefore, if you are looking for a sugar-free jam because you need to lose weight, prefer a healthier diet or suffer from some condition for which you need to regulate sugar intake, you will love this preparation! In a info-grinik we tell you how to make sugar-free apple jam with a powerful flavor.
In addition to preparing a healthier apple and cinnamon jam, you can take advantage of the pectin content of the apple, a type of soluble fiber that helps keep cholesterol and glucose levels stable, in addition to being a natural thickener in the kitchen. Keep reading and discover more!
You will need:
Steps to follow:
Wash the apples and dry them. If you want to make apple jam for diabetics, the first step will be to add in a large bowl 2 cups of water and 1 tablespoon of baking soda. Dip the apples in that solution and let them rest for 15 minutes. Then rinse them under the tap and dry them with kitchen paper.
Remove the skin from the apples but do not throw them away, reserve them. You can cut them with a knife or a potato cutter.
Heartbreak and chop the already peeled apple. Discard the heart, dice the rest of the fruit and reserve it.
Incorporate the apple in a bowl and add the lemon. Try to impregnate all the pieces. Lemon will prevent them from rusting and will serve as a preservative.
Boil half of the skins in a saucepan with 1/2 cup of water. Wait until it breaks to boil before adding the skins. Wait 10 more minutes and turn off the heat. Remove the casserole from the stove, let the preparation cool a little, strain it and reserve the water.
Soak the apple pieces for 15-30 minutes. In a non-reactive container (do not use copper iron, aluminum or steel), incorporate the chopped apples and only 1⁄2 cup of apple peel water. Try to get everyone to absorb the water. Wrap the container in film and let it rest. The remaining water can be consumed if you want, since you have beneficial properties for the body.
Put the hydrated pieces in a saucepan and add the rest of the apple peels. The pectin contained in them will serve as a natural thickener of the jam.
Stir the ingredients a little, so they will integrate better. Cover the pot.
Once the pieces are tender, remove the skins. If you have a tweezer it will be easier.
Add the cinnamon branches. In addition, you could at this time spice with some other species: guava, brads, anise stars, vanilla, ginger, etc.
Crush the chopped apples with a wooden spoon, while they are cooking. Cook over medium heat.
When thickening, add the sweetener. Mix well and stir constantly. Remember, we suggest two types of sweetener, but you can choose whichever you like.
Cook until it thickens. The point of apple and cinnamon jam will depend on your taste, but remember that, when cooled, it acquires a much more consistent texture. Therefore, it is recommended to remove it when a thick drop falls from the spoon that slides slowly. Now you know how to make apple jam without sugar, without much complication and with a delicious result. This amount yields approximately 500 g of homemade jam.
Pack and refrigerate. Pour the preparation into a sterilized jar and store it in the refrigerator. This jam can last between 7-15 days, although some people say that it can even be kept for 1 month. The total time will depend on many factors, among which the way you handle the product after opening stands out.
It is interesting to note that adding water or not adding it in this recipe is a topic of culinary discussion, since some people argue that this practice is not advantageous, since it detracts from the flavor of the final product.
On the other hand, some cooks argue that if you cook the fruit directly, without adding water, the cooking time will be prolonged, so the exposure to heat will be longer and, consequently, certain properties will be lost.
Therefore, there are people who macerate apples as a balanced alternative, since maceration causes liquids to sweat. In this way, cooking them without water does not prolong cooking so much. The drawback of this process is the use of sugar to achieve maceration (sugar and lemon, although wine or apple liquor can also be used). Therefore, if we plan to make homemade jam without sugar, the alternative that we have left is to soak the fruit in the water of your own skin, which provides hydration, more flavor and pectin.
If you want to read more articles similar to How to make sugar-free apple jam, we recommend that you enter our Recipes category.
- Another way to thicken sugar-free jams is using agar-agar or grenetine (in powder or sheets).
- Agave syrup is a natural sweetener very low in glycemic index, therefore suitable for diabetics.
- Use apples at their ideal point of ripeness, neither very green nor very ripe.
- Red apples contain more sugar, while green apples are more acidic and help regulate glucose.
- Sugar-free jam is preserved for less time.
- Standard homemade jams contain: fruit, sugar, citric acid, pectin, and a preservative (optional).
- Some fruits rich in pectin are apple, lemon, orange, quince and some plums.
- Pectin is a substance that has the property of causing the gelling of jam.