No added Sugar Jam or Fruit Spread

For your sugar-free cakes you will probably want sugar-free jam or technically lower-sugar jam. It couldn’t be sugar-free as fruit contains natural sugars!

If I was using this jam to fill a celebration cake, I would only fill and decorate the cake two days before eating at the most in case the fruit spread goes mouldy. I have kept a cake with fruit spread for over a week and it hasn’t gone mouldy but it could happen.

Store this fruit spread in a fridge for one week or it can be frozen in batches.

If your fruit spread has a high PH, it can be pausteurised or canned. You can test the PH with litmus paper. Sterilise your jars before filling with the fruit spread before canning.

For more information on canning, see here.

Adding sweet cicely to the fruit when boiling will reduce the acidity so you will not need to add as much sweetener to your recipe. Bring the fruit to the boil with the sweet cicely. When the fruit is soft, remove the sweet cicely before proceeding with the recipe.

Always make sugar free jam in small batches in a large saucepan for best results. These jam recipes work a little differently to traditional methods. They are more like a thick fruit spread. The flavour is amazing, you can really taste the fruit.

Raspberry Fruit Spread
Makes 1 jar

400g raspberries, fresh or frozen
100 – 200g xylitol (for refined sugar free I use Sweet freedom)
1 tablespoon lemon juice
60ml Certo pectin

Wash a jam jar in hot soapy water, rinse and dry. Place in an oven on a low heat for 10 minutes while making your jam.
Put a small plate in the freezer.
Place the raspberries in a large saucepan with the lemon juice.

SAM_4882
Bring the fruit to the boil.

Mash or liquidise the fruit. Strain for a smooth jam.

Sweeten to taste with xylitol or other sweetener of choice. Remember the jam will lose some sweetness when cold.

SAM_4884

Add the liquid pectin and stir to the boil.
Simmer until thick, stirring occasionally. It should be ready when you put the spoon through the mixture and it takes a couple of seconds for it to come back together. The temperature will not reach 104°c. Test by putting a spoonful onto your frozen plate. The jam should thicken more.

SAM_4887
Pour into a sterilised jar leaving a tiny space at the top. Too much space will allow mould to grow. Screw on the lid. Kept like this, use the jam within one week.

SAM_4896

To keep for up to one year, see instructions on pasteurising or canning.

Blackcurrant Fruit Spread
Makes 1 jar

400g blackcurrants
2 tablespoons lemon juice
75ml Certo pectin
100 – 200g xylitol (for refined sugar free I use Sweet freedom)

Wash a jam jar in hot soapy water, rinse and dry. Place in an oven on a low heat for 10 minutes while making your jam.
Put a plate in the freezer.
Place the blackcurrants in a large saucepan with a drop of water, sweet cicely and lemon juice.
Bring the fruit to the boil and simmer for 5 minutes.
Mash or liquidise the fruit.
Sweeten to taste with xylitol. Remember the jam will lose some sweetness when cold.
Add the liquid pectin and stir to the boil.
Simmer until thick, stirring occasionally. It should be ready when you put the spoon through the mixture and it takes a couple of seconds for it to come back together. The temperature will not reach 104°c. Test by putting a spoonful onto your frozen plate. The jam should thicken more.
Pour into a sterilised jar leaving a tiny space at the top. Too much space will allow mould to grow. Screw on the lid. Kept like this, use the jam within one week.

To keep for up to one year, see instructions on pasteurising or canning.

Gooseberry fruit spread

The sweet cicely in this recipe will reduce the acidity of the fruit reducing the amount of sugar needed.

400g gooseberries, topped and tailed
1 tablespoon lemon juice
2 sprigs sweet cicely
40ml Certo pectin
100 – 200g xylitol (for refined sugar free I use Sweet freedom)
Wash a jam jar in hot soapy water, rinse and dry. Place in an oven on a low heat for 10 minutes while making your jam.
Put a plate in the freezer.
Place the gooseberries in a large saucepan with a drop of water, sweet cicely and lemon juice.
Bring the fruit to the boil and simmer for 5 minutes.
Take out the sweet cicely and mash or liquidise the fruit.
Sweeten to taste with xylitol. Remember the jam will lose some sweetness when cold.
Add the liquid pectin and stir to the boil.
Simmer until thick, stirring occasionally. It should be ready when you put the spoon through the mixture and it takes a couple of seconds for it to come back together. The temperature will not reach 104°c. Test by putting a spoonful onto your frozen plate. The jam should thicken more.
Pour into a sterilised jar leaving a tiny space at the top. Too much space will allow mould to grow. Screw on the lid. Kept like this, use the jam within one week.

To keep for up to one year, see instructions on pasteurising or canning.

Leave a Reply