If you want to make your own jam or jelly but don’t have any jam sugar at home, there are several alternatives you can use instead. In this kitchen tip, we’ll tell you which foods are also suitable for making jam.
Substitutes for jam sugar: The best options for your jam
Store-bought jams and jellies usually contain a large amount of sugar and other unhealthy ingredients. That’s why it makes sense to simply make healthy jam yourself. If you don’t want to use jam sugar or don’t have any at home, you can choose from some of the following alternatives:
- Apple pectin – Pectin is a natural gelling agent. Some fruits, such as apples, contain a lot of it, which is why they set more quickly. You can add apple pectin to fruits that don’t contain as much pectin.
- Citric acid – If you squeeze the juice from a lemon and carefully add it to your fruit, it will set. If the fruit has a high pectin content, you’ll only need a small amount of citric acid.
- Agar-agar – This option is a vegan alternative to jam sugar. It is made from seaweed and works just as well if you stir your fruit constantly after adding the agar-agar.
- Locust bean gum- This option is also used as a thickening agent, as the gum is highly moisture-binding.
- Flaxseeds or chia seeds – These seeds are the perfect alternative to jam sugar if you want to make your jam without boiling.
- Gelierfix – Gelierfix is made from apple pectin, potato starch, and citric acid and contains no unwanted additives. It is also vegan.
Setting without jam sugar: Practical tips for perfect consistency
To ensure your jam reaches the desired consistency, there are a few things you need to keep in mind.
- Choose fruit combinations: Combine fruits with high pectin and acid content (e.g., apples, currants) with low-pectin varieties such as strawberries.
- Note the proportions: For every 1 kg of fruit, you’ll need about 10 to 15 g of apple pectin or 8 to 10 g of agar-agar, depending on the gelling agent.
- Perform a test set: Before bottling, place a small spoonful of the mixture on a cold plate. If it sets as it cools, the consistency is right.
- Shelf life: Spreads without sugar have a shorter shelf life. Therefore, use smaller jars and store the jam in the refrigerator.
No-Cook Jam: Using Chia Seeds as a Substitute for Jam Sugar
For this recipe, you’ll need 200 grams of fruit, 2 to 3 tablespoons of sugar, 2 tablespoons of chia seeds or flaxseeds, 1 to 2 tablespoons of citric acid, and a smoothie blender.
- First, wash the fruit and then chop it up.
- Now add all the ingredients to the blender.
- Then set the blender to the highest speed for 2 to 3 minutes and blend everything well.
- The finished jam can then be poured into a suitable container.
Sugar-free jam: Sweet alternatives to jam sugar
More and more people want to reduce or completely avoid sugar. Modern sweeteners offer exciting possibilities:
- Erythritol has a sugar-like taste, is calorie-free and works well with pectin.
- Xylitol is as sweet as sugar, but gentler on the teeth. In larger quantities, it has a mild laxative effect.
- Stevia is very sweet and needs to be mixed with other ingredients, as it can taste bitter on its own.
