Does such a thing exist!Am looking to make a low G.I. jam for a relative with blood sugar probs.Does anyone have a recipe please!
cgvl,
Oct 27, 11:48pm
I don't know about low G I but there are several different brands of sugar free and diabetic jams on market. One is Joknal and another is in a tall narrow jar. As well as several other brands
wildflower,
Oct 28, 2:25am
Could you make your own using Chelsea's low G I sugar!
infinityjrc,
Oct 29, 8:08am
Hi you could email 'Barkers' of Geraldine they do a 'wildberry jam' made with pear juice and no added sugar other than the fructose in the fruit sugar, its lovely not sickly sweet very berry and given that it tastes non sugery it would be probably lower than most, the only other way would be to make small batches with stevia for sweeting and thickened with either chia seeds which are great or thicken with alittle arrowroot mixed with water whilst the berry mix is still hot, I would do a small batch put only alittle arrowroot mixed with water in as you can over thicken.It will come up clear and jam like and you wont know that arrowroot is added is has no flavour. I hope it works for you.
frances1266,
Oct 29, 8:34pm
Tks.I dont know much about low GI but was told the fruit juice sweetened jams have quite a high GI rating.Maybe Stevia is the only way to go.
bedazzledjewels,
Oct 29, 8:50pm
I'm not sure how that will alter in taste over time Frances. I've used xylitol to sweeten cranberry chutney and it seems to get stronger in taste (unpleasant) as it ages. My Mum used to preserve fruit using one of the cyclimates - that one in the pink bottle - can't remember it's name but it's been around for yonks.
cgvl,
Oct 29, 10:11pm
the high G I rating is due to the natural sugars in the fruit. To be honest as a diabetic I use standard jam or the St Dalfour or Joknal ones and spread it more thinly than I would have in the past. Its more about portion size than sugar content, although I see more and more dieticians pushing either the GI (sometimes high in carb) and the carb diets than the lower carb options.
elliehen,
Oct 29, 10:35pm
Why not just reduce a fruit, with a drop of water and no sweetener, until it's a thick-ish pulp!Then you'll just have a little fructose which is slow to raise blood glucose.You could throw in a date or two for sweetness if your chosen fruit is not at peak ripeness and sweetness.
frances1266,
Oct 30, 12:25am
Suspect that might taste more like fruit puree than jam elliehen.Might google for a stevia jam.Dont know anything about cyclimates bedazzled jewels.Are they sugar substitutes, am not keen on those.
davidt4,
Oct 30, 12:30am
Sodium Cyclamate is (or was!) marketed in NZ as Sucaryl.
Why not experiment. there are two perfectly good, clear gelling agents on the market. They have been around since forever. One is ordinary old gelatine. You could cook up your fruit, use a few cubes of very low (for sugar that is) GI palm sugar - 38 on the GI scale, and use gelatine and pectin to set. The other is agar. Your liquid has to be very hot and it sets immediately. It is harder to use but if you use only a pinch at a time you'd get the right consistency. Both products would have no effect on blood sugars.
bedazzledjewels,
Oct 30, 12:32am
That's the one! I suppose it's still around. Frances - yes it's an old sugar substitute. Sorry can't be more help as I don't eat sugar or hardly any fruit!
Since the public registrations are closed, you must have an invite from a current member to be able to register and post in this thread.
Have an account? Login here.