Hi Everyone,

I was really hoping someone could give me a definitive answer, so I know whether I should bother making home made jam. 

When you make jam all you are doing is basically cooking fruit till its soft with lots of sugar (i use dextose).

How does the process affect the fructose content? Does it increase as the fruit is cooked?

I am making stawberry jam at the mo, and I was wondering if all i am doing is giving myself a mega fructose hit.

Thanks,
Lauren  

Suzanne A wrote:

Sue Allanson wrote:

Hi Everyone,

I was really hoping someone could give me a definitive answer, so I know whether I should bother making home made jam. 

When you make jam all you are doing is basically cooking fruit till its soft with lots of sugar (i use dextose).

How does the process affect the fructose content? Does it increase as the fruit is cooked?

I am making stawberry jam at the mo, and I was wondering if all i am doing is giving myself a mega fructose hit.

Thanks,
Lauren  

 

I wouldn't think the fructose would increase, just by cooking the strawberries.  Could I have your recipe PLEASE.  Would love to have some strawberry jam.

I am experimenting.....

All I have done is combine equal amount of quartered strawberries (1kg) to dextrose (1kg) in a pot over a low heat for 1-2 hours. At that point increase the heat to medium and squeeze just under 1/2 a lemon in and stir till really thick.

Pour into sterilized jar.

The thing about the fructose though is, because the strawberries and sugar breakdown and reduced to about a 1/3 the amount, so theoredically you are eating a lot more strawberries than you generally would if they were whole. Get what I mean?

Lauren

Nadine Tallon wrote:

DON'T try it, unless you are literally only going to make one jar and use it within a couple of days.

I made cumquat marmalade - my thinking was it was a very low fructose fruit anyway - and it turned out beautifully except after a few days it started turning back to white (like the white dextrose).  I made a big pot of sugary marmalade at the same time and there was no problems with it.

I thought it might be like candied honey so I heated it again, but it didn't help.

David said that dextrose isn't a good preservative like sugar is.  So anything needs to be used within a few days even if it's in the fridge.

Ah, and that means that one eats a whopping load of fructose in those few days.

cheers

Freda