Jeremy, I made some strawberry jam a couple of weeks ago ,replacing the sugar with dextrose. Tastes great but I found that a couple of days after opening the jar , the dextrose started to appear in the jam , almost like a mould(although it's not). I transfered it all to smaller jars as I
thought that it might be caused by air in the jar . The only solution I have found to this problem is to re-heat the remaining jar of jam in the microwave for 40secs to 1 min.to eliminate the white patches each time I notice them occuring. Tasted great and is better than vegemite and peanut butter all the time!
Hi Roz. I love strawberry jam on my french toast, but haven't been able to have it as it is so high in sugar. Could you please give me the recipe that you use.
Thankyou Roz for your jam recipe. I'll give it a go.
Rena Adams wrote:Hi! Marian,Try this recipe.Strawberry and Apple sugarless jam.1 punnet strawberries, chopped. 1/3 cup dextrose.1 apple peeled and grated. Put strawberries, apple and dextrose in microwave and cook for about 2 mins.(mine is 1100w)Remove and stir, microwave a further 2 mins.Stir again return to microwave for a further 3 mins. Place in sterilised jars or containers, refrigerate until thick.Cheers Rena.................
Hi Rena. Thanks for your recipe, I tried Roz's recipe and it is delicious. I will also give your's a go as well.
Could you please pass on Roz's Jam recipe as I too am over vegemite and peanut butter all the time and miss my jam, especially on a scone.
The jam recipe I use is
1/3 to 1/2 cup of dextrose and a splash of lemon juice. I cook it up on the stove as I find it easier. Put chopped strawberries into saucepan heat up on a low to med heat add dextrose and lemon juice, stir until it becomes thick. Pour into a steralised jar or container. White dextrose may appear on top if not used for a few days. I just heat it in the microwave for a few seconds and give it a stir.
Thank you I will try this over weekend. :-)
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