Homemade jams reinvented: Healthier, sugar-free recipe secrets revealed

Many years ago, I came to terms with the fact that buying mass-produced jam in stores does not satisfy my taste buds. Anyone who has ever been treated to a jar of sweet, homemade preserves will understand this. The difference is enormous. While initially thinking about taste, we should also remember the health aspect. Here, the disparity grows even more significant, mainly when our homemade jam is based on a clever trick.

In my family, my mom was always the master of homemade jams. Years of experimenting, trial error, and analysis have had a clear result—these preserves are a culinary wonder. My mother also shared a secret with me some time ago—she stopped using sugar to make the jams. Why? for two reasons: practicality and health.

When discussing this topic, it's worth answering the question: Why is sugar used to make preserves? It's not just about the taste of the jam but also its texture and durability. Sugar makes preserves more gel-like and durable because the sweet condiment preserves them well. Knowing this, we ask ourselves a new question: What can replace sugar?

My mom revealed that she has not used sugar in her preserves for years but instead relies on xylitol. The birch-derived product has the same properties as popular white crystals. Through its antibacterial action, it preserves the preserves while also giving them a gel-like consistency. And that's pretty much all we need for jams. But there's more.

Xylitol is also a healthier sugar substitute. It has a lower glycemic index, does not require insulin for its metabolism, contains fewer calories than sugar, and even positively affects gut microbiota. Interestingly, xylitol also benefits teeth. It fights cavities and ensures proper enamel mineralization. What a pleasant change from the destructive effects of sugar, right?