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Raspberry jam for diabetics. How to cook jam for diabetics without adding sugar. From raspberries in their own juice

Jam is a favorite delicacy from childhood. Its main advantages are: long shelf life, as well as the usefulness of fruits and berries, which remains even after heat treatment.

But not everyone is allowed to use jam.

Should diabetics give up sweets?

Doctors categorically recommend that people with diabetes mellitus reduce the consumption of jam to a minimum. Due to the high glycemic index, sugar-containing jam is too high in calories. But is it worth denying yourself a little pleasure? Of course not. It is only worth replacing the usual way of cooking jam with a sugar-free one.

To make sugar-free jam or preserves, sweeteners such as fructose, xylitol, or sorbitol are commonly used. The positive and negative qualities of each of them are shown in the table below.

Table of properties of sweeteners:

Name	pros	Minuses
Fructose	It is well absorbed without the help of insulin, reduces the risk of caries, tones and gives strength, is twice as sweet as sugar, so it needs less than sugar, it is easily perceived when hungry	Slowly absorbed by the body, excessive consumption contributes to obesity
Sorbitol	It is well absorbed by the body without the help of insulin, reduces the concentration in tissues and cells, ketone bodies, has a laxative effect, is used for liver disease, well removes excess fluid from the body, copes well with edema, improves intestinal microflora, helps stabilize intraocular pressure	In case of an overdose, heartburn, nausea, rash may begin, has an unpleasant taste of iron, is very high in calories
Xylitol	Able to eliminate caries, promotes restoration of teeth, has a choleretic and laxative effect	Contributes to indigestion in overdose

Patients with type 2 diabetes, when choosing a sweetener, should definitely consult with their doctor, as well as find out the optimal dosage.

How to cook jam without sugar?

The principle of cooking sugar-free jam is practically the same as the traditional method.

But there are a few nuances, subject to which, it is easy to prepare a very tasty, and most importantly, healthy sweetness:

Raspberry recipe in own juice

Cooking raspberry jam takes quite a long time. But the end result will delight you with taste and exceed all expectations.

Ingredients: 6 kg of ripe raspberries.

Cooking method. You will need a bucket and a saucepan (which will fit in the bucket). Raspberries are gradually placed in a saucepan, while compacting well. Be sure to put a piece of cloth or rag on the bottom of the bucket. Place the filled saucepan in the bucket and fill the gap between the saucepan and the bucket with water. Put on fire and bring water to a boil. Then reduce the flame and simmer for about an hour. During this time, as the berries settle, they are added again.

Ready raspberries are set aside from the fire, poured into jars and wrapped in a blanket. After complete cooling, the jam is ready for tasting. Store raspberry dessert in the refrigerator.

Strawberry with pectin

Strawberry jam without the use of sugar is not inferior in taste to ordinary sugar. Good for type 2 diabetics.

Ingredients:

1.9 kg of ripe strawberries;
0.2 l of natural apple juice;
½ lemon juice;
7 gr. agar or pectin.

Cooking method. Strawberries are thoroughly cleaned and washed well. Pour the berries into a saucepan, pour apple and lemon juice. Cook over low heat for about 30 minutes, stirring occasionally and removing the film. Meanwhile, the thickener is diluted in water and infused according to the instructions. Pour it into an almost ready jam and bring it to a boil again.

The shelf life of strawberry jam is about a year. But it should be stored in a refrigerator or in a cold room such as a cellar.

Cherry

Cook cherry jam in a water bath. Therefore, before starting the process, it is necessary to prepare two containers (larger and smaller).

Cooking method. The required amount of washed and pitted cherries is laid out in a small saucepan. Place in a large pot filled with water. They are sent to the fire and cooked according to the following scheme: 25 minutes on high heat, then an hour on medium, then an hour and a half on low. If you need a thicker jam, you can increase the cooking time.

The finished cherry delicacy is poured into glass jars. Keep cool.

From black nightshade

Sunberry berries (black nightshade in our opinion) are a wonderful ingredient for sugar-free jam. These small berries relieve inflammation well, fight microbes and improve blood clotting.

Ingredients:

0.5 kg of black nightshade;
0.22 kg fructose;
0.01 kg of finely chopped ginger root;
0.13 l of water.

Cooking method. The berries are well washed and cleaned of debris. It is also necessary to make a hole in each berry with a needle in order to avoid explosion during cooking. Meanwhile, the sweetener is diluted in water and boiled. After that, peeled nightshade is poured into the syrup. Cook for about 6-8 minutes, stirring occasionally. The finished jam is left for a seven-hour infusion. After the time has elapsed, the pan is again sent to the fire and, adding chopped ginger, cook for another 2-3 minutes.

The finished product is stored in the refrigerator. For type 2 diabetics, this is one of the best sweet foods.

Excellent jam is obtained from citrus fruits, especially mandarin. Tangerine jam copes well with lowering blood sugar, improves digestion and improves immunity.

Ingredients:

0.9 kg of ripe tangerines;
0.9 kg of sorbitol (or 0.35 kg of fructose);
0.2 l of non-carbonated water.

Cooking method. Tangerines are washed well, doused with boiling water and peeled. The pulp is finely cut into cubes. Then they are laid out in a saucepan, poured with water and sent to a low fire. Boil for 30-35 minutes. Remove from heat, cool slightly. Then grind with a blender until a homogeneous mass is obtained. Put on fire again, add sorbitol or fructose. Boil for five minutes of boiling.

Ready hot jam is poured into sterilized jars. The shelf life of this jam is about a year.

Cranberries without sugar

When using fructose, excellent cranberry jam is obtained. Moreover, diabetics can eat it quite often, and all because this dessert has a very low glycemic index.

Ingredients: 2 kg cranberries.

Cooking method. They clean the garbage and wash the berries. Fall asleep in a saucepan, periodically shaking so that the berries fit very tightly. They take a bucket, lay a cloth on the bottom and put a pan with berries on top. Pour warm water between the pot and the bucket. After that, the bucket is sent to the fire. After boiling water, the temperature of the stove is set to a minimum and they forget about it for about an hour.

After the time has passed, the still hot jam is wrapped in jars and wrapped in a blanket. After complete cooling, the delicacy is ready to eat. A very long process, but worth it.

Plum dessert

To prepare this jam, you need the most ripe plums, you can even overripe. A very simple recipe.

Ingredients:

4 kg plums;
0.6-0.7 l of water;
1 kg of sorbitol or 0.8 kg of xylitol;
A pinch of vanilla and cinnamon.

Cooking method. Wash the plums and remove the pits from them by cutting them in half. Bring water to a boil in a saucepan and add plums. Boil over medium heat for about an hour. Then add the sweetener and cook until thickened. Natural flavors are added to the finished jam.

Store plum jam in a cool place in glass jars.

Jam for diabetics can be prepared from any berries and fruits. It all depends on taste preferences and imagination. After all, you can make not only monovarne, but also prepare a variety of mixes.

Jam and jam can safely be called the most favorite delicacy, few people can deny themselves the pleasure of eating a couple of spoons of a fragrant and tasty product. The value of jam lies in the fact that even after prolonged heat treatment it will not lose the beneficial qualities of the berries and fruits from which it is made.

However, doctors do not always allow the use of jam in unlimited quantities, first of all, jam is prohibited in the presence of diabetes, other metabolic disorders and excess weight.

The reason for the ban is simple, white sugar jam is a real calorie bomb, it has a too high glycemic index, jam can harm patients who have high blood glucose levels. The only way out of this situation is to make jam without adding sugar. It is permissible to include such a dessert in the diet without the risk of getting a complication of the disease.

If you are preparing jam without sugar, it still does not hurt to calculate the number of bread units and the glycemic index of the product.

Raspberry jam

Jam for diabetics from raspberries comes out quite thick and fragrant; after a long boil, the berry retains its unique aroma. Dessert is consumed as a separate dish, added to tea, used as a basis for compotes, jelly.

Preparing jam takes a lot of time, but it's worth it. It is necessary to take 6 kg of raspberries, put them in a large saucepan, shaking well from time to time for tamping. Berries are usually not washed, so as not to lose valuable and tasty juice.

After that, you need to take an enameled bucket, put a piece of fabric folded several times on its bottom. A container with raspberries is placed on the fabric, warm water is poured into the bucket (you need to fill the bucket halfway). If a glass jar is used, it must not be placed in too hot water, as it may burst due to temperature changes.

The bucket must be put on the stove, bring the water to a boil, and after that the flame is reduced. When sugar-free jam for diabetics will be prepared, gradually:

juice is released;
the berry sinks to the bottom.

Therefore, periodically you need to add fresh berries until the container is full. The jam is boiled for an hour, then rolled up, wrapped in a blanket and allowed to brew.

According to this principle, fructose jam is prepared, the only difference is that the product will have a slightly different glycemic index.

nightshade jam

Sugar level

For type 2 diabetics, the doctor recommends making sunberry jam, we call it nightshade. The natural product will have an anti-putrefactive, anti-inflammatory, antimicrobial and hemostatic effect on the human body. This jam is prepared on fructose with the addition of ginger root.

It is necessary to thoroughly wash 500 g of berries, 220 g of fructose, add 2 teaspoons of chopped ginger root. Nightshade must be separated from debris, sepals, then pierce each berry with a needle (to prevent damage during cooking).

At the next stage, boil 130 ml of water, dissolve the sweetener in it, pour the syrup into the berries, cook over low heat, stirring occasionally. The stove is turned off, the jam is left for 7 hours, and after this time ginger is added and boiled again for a couple of minutes.

Ready jam can be eaten immediately or transferred to prepared jars and stored in the refrigerator.

tangerine jam

You can also make jam from tangerines, citrus fruits are indispensable for diabetes or excess weight. Tangerine jam helps to strengthen the immune system, reduce the concentration of low-density blood cholesterol, improves digestion, and qualitatively lowers blood sugar levels.

You can prepare a diabetic delicacy on sorbitol or fructose jam, the glycemic index of the product will be low. For cooking, take 1 kg of ripe tangerines, the same amount of sorbitol (or 400 g of fructose), 250 ml of pure water without gas.

Fruits are first washed, poured over with boiling water, and the skin is removed. Additionally, it does not hurt to remove the white streaks, cut the flesh into small slices. The zest will become an equally important ingredient in the jam, it is also cut into thin strips.

Tangerines are put in a saucepan, poured with water, boiled for 40 minutes on the slowest fire. This time is enough for fruits:

become soft;
excess moisture has evaporated.

When ready, remove sugar-free jam from the stove, cool, pour into a blender and grind well. Pour the mixture back into the saucepan, add sweetener, bring to a boil.

Such jam for diabetes can be preserved or eaten immediately. If there is a desire to prepare jam, it is poured into sterile glass jars while still hot, rolled up.

Prescription jam can be stored in the refrigerator for a year, used for type 1 and type 2 diabetes.

Strawberry jam

With type 2 diabetes, sugar-free jam can be made from strawberries, the taste of such a delicacy will turn out to be rich and bright. Cook jam according to this recipe: 2 kg of strawberries, 200 ml of apple juice, juice of half a lemon, 8 g of gelatin or agar-agar.

First, soak the strawberries, wash, remove the stalks. Put the prepared berry in a saucepan, add apple and lemon juice, boil for 30 minutes over low heat. As it boils, it is necessary to remove the foam.

Approximately 5 minutes before the end of cooking, you need to add gelatin, previously dissolved in cool water (there should be little liquid). At this stage, it is important to thoroughly stir the thickener, otherwise lumps will appear in the jam.

Prepared mixture:

pour into a saucepan;
bring to a boil;
turn off.

You can store the product for one year in a cold place, it is allowed to eat it with tea.

cranberry jam

Cranberry jam is prepared on fructose for diabetics, a delicacy will increase immunity, help to cope with viral diseases and colds. How much cranberry jam is allowed to eat? In order not to harm yourself, you need to consume a couple of spoons of dessert per day, the glycemic index of jam allows you to eat it often.

Cranberry jam can be included in. Moreover, the dish will help lower blood sugar levels, normalize digestive processes, and have a beneficial effect on the pancreas.

For jam, you need to prepare 2 kg of berries, sort them out from leaves, debris and everything superfluous. Then the berry is washed under running water, discarded in a colander. When the water drains, the cranberries are placed in prepared jars, covered with a lid and cooked using the same technology as raspberry jam.

Is it possible to give jam with diabetes to children? If there is no allergic reaction, jam is allowed to be used by all categories of diabetics, the main thing is to count the bread units.

plum jam

It will not be difficult to prepare plum jam and for diabetics the recipe is simple and does not require a lot of time. It is necessary to take 4 kg of ripe, whole plums, wash them, remove the seeds, twigs. Since plums are allowed for consumption in violation of carbohydrate metabolism, jam can also be eaten.

Boil water in an aluminum pan, put plums into it, cook on medium gas, stirring constantly. For this amount of fruit, pour 2/3 cup of water. After 1 hour, you need to add a sweetener (800 g of xylitol or 1 kg of sorbitol), stir and cook until thick. When the product is ready, a little vanillin and cinnamon are added for taste.

Is it possible to eat plum jam immediately after preparation? Of course, it is possible, if desired, it is harvested for the winter, in which case still hot plums are poured into sterile jars, rolled up and cooled. Store in a cold place.

By and large, you can cook jam for diabetics from any fresh fruits and berries, the main condition is that the fruits should not be:

immature;
overripe.

Unless otherwise stated in the recipe, fruits and berries are thoroughly washed, the core and stalks are removed. It is allowed to prepare a delicacy on sorbitol, xylitol and fructose, if a sweetener is not added, it is required to choose fruits that can release a lot of their own juice.

How to make jam for a diabetic will be told by an expert in the video in this article.

Preparing jam, jam and marmalade for diabetics differs only in that sugar is replaced by sorbitol, xylitol or fruit sugar.

The number of sugar substitutes per 1 kg of fruit or berries is calculated as follows:

1. For jam - 1 kg of xylitol, 1.5 kg of sorbitol or 600 - 700 g of fruit sugar.

2. For jam - 500 - 600g xylitol, 700g sorbitol or 400g fruit sugar.

3. For jam - 100g of xylitol, 120g of sorbitol or 70g of fruit sugar.

These norms are indicative, the degree of sweetness of the fruit should be taken into account.

Blackcurrant with xylitol

Sort the berries, wash in an enameled colander. Let the water drain. Grind the berries in an enameled or porcelain bowl with a wooden spoon or pass through a meat grinder. Pour in xylitol (for 1 kg of berries - 1 or 2 kg of xylitol), cover and hold in a cool place for three to four days, stirring two to three times a day with a wooden spoon. Pour into jars and close first with parchment paper moistened with alcohol, then with plastic lids.

Currant with xylitol

Grind the prepared berries in portions with xylitol (1-2 tablespoons of xylitol per tablespoon of berries) in an enameled bowl and transfer to an enameled pan, then mix everything well, cover and place in a refrigerator or other cool place for a day, pour into jars and close .

If the currant starts to ferment or grow moldy (this can happen due to a poor-quality berry that has accidentally fallen), you need to remove the mold and cook the jam. Blackcurrant with xylitol can be prepared with a ratio of berries and xylitol 1:1. In this case, it is stored only in the cold and no more than three months.

Strawberry, raspberry jam

Sort the berries (wash the strawberries, let the water drain), sprinkle with xylitol, sorbitol or fruit sugar (for 1 kg of strawberries - 1 kg of xylitol, 1.5 kg of sorbitol or 600 g of fruit sugar). Cover and leave for 10 - 12 hours at room temperature. Boil for 15 minutes, remove from heat. A day later, cook again for 15 minutes, and so three times. Pour hot jam into jars, cover with circles of parchment paper moistened with alcohol, and close with plastic lids. Better yet, roll up the banks.

In the same way, you can cook jam from ripe plums, blackcurrants.

Cherry jam

Sort the cherries, rinse, remove the pits. Put a row of cherries in an enamel bowl, sprinkle with xylitol, sorbitol or fruit sugar, put a row of cherries again on top and sprinkle with a sugar substitute (for 1 kg of cherries - 1 kg of xylitol, 1.2 kg of sorbitol or 600-700 g of fruit sugar) Cover and leave for 10 - 12 hours for the cherry to release its juice. Transfer to a metal bowl and cook over medium heat until cooked like ordinary jam. Optionally, add vanilla. Pour hot jam into glass jars and roll up with boiled metal lids or close with plastic lids.

Sorbitol in tiles is recommended to be pre-dissolved in hot water (for 12 tiles - 1.5 - 2 cups of boiled water). After that, you should cook a thick syrup, add the prepared pitted cherries and cook the jam until tender.

quince jam

Select a ripe, intact quince, wash, cut it into circles, without peeling and seeds. Put a row of quince in a metal basin, sprinkle with xylitol, put a row of quince on top again and sprinkle with xylitol (for 1 kg of quince - 840 g of xylitol). Pour everything with cold water and put to cook on low heat. When the quince turns red, transfer it to jars and pour over the pre-strained syrup. The next day, when the syrup thickens, close the jars first with parchment paper, then with plastic lids or roll up.

Jam from plums

Sort ripe, undamaged plums, wash, remove pits. Pour water into an aluminum or copper basin (at the rate of 2/3 cup per 4 kg of fruit) and put the prepared plums. Cook over medium heat, stirring. After about an hour, add a sugar substitute (at the rate of 800 g of xylitol or 1 kg of sorbitol per 4 kg of plums) and cook until thickened. When the jam is almost ready, you can add vanilla or cinnamon. Pack hot in jars and roll up.

Some housewives close the jars with plastic lids when the jam cools down and a crust forms.

Store in a cool place.

Everyone wants to pamper themselves in the winter with sweets. But people who have been diagnosed with diabetes need to limit themselves. They are not allowed to eat sweets. To understand whether it is possible to eat even small amounts of jam, you need to find out how it affects blood glucose levels. Information about the composition of the product will help to understand. Information about the calorie content and glycemic index of the treat is important.

Compound

Jam is made from fruits, berries, flowers and even some vegetables. As a rule, it is left to boil for some time with sugar, stirring lightly so that it does not stick to the dishes. The calorie content and value of the finished product directly depends on what it is made of. The most common raw materials are apples, pears, currants, cherries, apricots, strawberries, quince, and raspberries. For diabetics, everything that is cooked according to a standard recipe with sugar is strictly prohibited. Indeed, the composition of 100 g of the product includes at least 60 g of carbohydrates. Even 20 g will be enough to raise the risk of hyperglycemia.

Patients with diabetes, doctors allow desserts with fructose. It has a low glycemic index, so the level of glucose increases more slowly when it is consumed.

carbohydrates 49.0 g;
proteins 0.0;
fats 0.0.

Calorie content is 195 kcal. The number of bread units 4.1. Glycemic index 20.

Patients with diabetes should completely remove sweets from the diet. Jams, jellies and other desserts of this kind are no exception.

Eating it even in small amounts leads to an increase in glucose. If you include a regular product prepared for healthy people in your diet, then the jump will be instantaneous. Almost immediately after consumption, the patient will develop hyperglycemia. When included in the menu of the diabetic option, sugar will rise more slowly. But avoiding high rates is unlikely to succeed.

Use in diabetes

People in whom the process of assimilation of carbohydrates in the body is impaired should exclude all foods that can increase sugar. This is the only way to keep healthy. Given that even the diabetic version of the jam contains a large number of carbohydrates, it is not worth the risk. If you really want sweets, then in strictly limited quantities, the doctor may allow a patient with endocrine pathologies to eat a couple of tablespoons of fruit treats or a similar dessert.

But the use of jam in type 2 diabetes threatens with the appearance of serious complications.

It is dangerous not only because of the high content of carbohydrates. High calorie content leads to the fact that the patient begins to gain weight. At the same time, the volume of muscle tissue decreases.

Fat does not need energy, which enters the body with glucose, and the process of assimilation of glucose in overweight patients is difficult. For this reason, the condition of people who do not deny themselves sweets is constantly deteriorating. A large amount of glucose circulates in the bloodstream, it has a destructive effect on the walls of blood vessels and organs, leading to the progression of severe complications of diabetes.

Product Features

When preparing jam, various fruits and berries are most often used. But during heat treatment, a significant part of the useful substances is destroyed. Although in some species remain:

cellulose;
vitamins C, B;
carotene;
organic acids;
pectins;
minerals.

With the help of jam, healthy people can try to saturate the body with the substances required during beriberi. It is best to eat it in winter and spring. But this recommendation does not apply to people with diabetes.

We must not forget about the dangers of goodies. Even a product on fructose, in addition to hyperglycemia, provokes the appearance of excess weight. After all, this sugar is not converted into energy, but settles in the form of fat cells. Excessive consumption of sweets also provokes the appearance of problems with the cardiovascular system.

Diet of pregnant women

Expectant mothers are allowed to include fruit and berry jam in the menu in limited quantities. A lot of sweets leads to an increased risk of developing disorders of carbohydrate metabolism.

With gestational diabetes, all types of jam fall under a categorical ban.

Even a fructose product can lead to hyperglycemia. Increased sugar levels in pregnant women can only be compensated by insulin injections. The hormone will have to be injected with every meal.

You can try to put your health in order by limiting the amount of carbohydrates entering the body. A special diet allows you to reduce the concentration of sugar in a relatively short time. If it is not possible to normalize it, then the condition of the expectant mother can become much worse. And the unborn baby will suffer. Babies have developmental problems. After childbirth, the condition of the baby only worsens. The crumbs experience difficulty breathing, after a while they develop hypoglycemia. Without proper treatment, the child can be seriously harmed.

Menu correction

One of the methods for normalizing well-being in diabetes is a complete revision of the principles of diet formation. Foods that raise sugar should be avoided. The ban includes not only confectionery, but also pastries, bread, cereals, ice cream. For many, it becomes a discovery that with diabetes, potatoes, pasta, and beans are also not allowed. The basis of the menu should be fish, meat, eggs, dairy products.

It is forbidden to include jam in the diet with a low-carbohydrate diet. After all, it is a source of a huge number of carbohydrates. If desired, the patient can check how the body reacts to the use of this product. After seeing how quickly sugar levels rise and how long they stay high, many understand the need to eliminate sweets from the diet.

Endocrinologists may allow patients to include small amounts of jam or a similar product made with stevia on the menu. This sweetener is not destroyed by heating. It is able to give a sweet taste to foods, while it does not have a negative effect on the concentration of glucose in the blood. However, it is necessary to monitor the number of carbohydrates that enter the body along with fruits and berries.

They are allowed for diabetes and at the same time perfectly reveal the taste of the main ingredients. How to cook jam, read on.

Can diabetics eat jam?

Diabetics are contraindicated in any jams that are made with sugar. The fact is that they are high in calories, and also provoke an increase in blood glucose levels. At home, you can cook treats without sugar. Sweeteners are used as sweeteners. Their options can be found in the following table:

Based on the table, the most optimal sugar replacement is stevia, but other analogues are not prohibited from being used. In any case, it is not worth abusing a ready-made delicacy so as not to violate the daily calorie intake.

It is also worth considering that the body may react differently to different sugar substitutes. So, if the product is used for the first time, it is recommended to eat a half serving for 1-2 days. For any ailments, refrain from further use of the sweetener.

fruit jam recipes

For diabetics, sweet and sour or sour fruits are an excellent option for making jams, as they contain fewer carbohydrates and have low glycemic indexes. Examples of useful recipes are presented below.

Mandarin

Products:

tangerines - 4 pcs.;
sugar substitutes in tablets - 4 pcs.;
water - 1 glass.

Cooking order:

Rinse the tangerines under running water, pour over with boiling water and peel. Remove all white veins from the cores.
Cut the tangerine slices into 2-3 parts, and the zest of one fruit into straws.
Put all the blanks in a saucepan, pour water and close the lid. Cook over low heat until the rind softens. This will take about 30-40 minutes.
Remove the jam from the heat, leave to cool, chop with a blender and put on a slow fire again, adding sweetener tablets. Bring to a boil, pour into a pre-sterilized jar, close the lid tightly and transfer to the refrigerator after cooling.

Mandarin jam can be stored for no more than 2 weeks. Not only is it tasty, it also helps to strengthen the immune system, which is especially important for diabetics.

Plum

Products:

ripe plums - 4 kg;
sorbitol (xylitol) - 1 kg (800 g);
water - 2/3 cup;
vanillin, cinnamon to taste.

Cooking order:

Rinse the plums, divide into 2 parts and remove the seeds. Transfer to a saucepan with water.
Cook over low heat, stirring regularly. After 60 minutes, add sweetener, mix and cook until the consistency becomes thick.
In a few minutes, add cinnamon, vanilla.
Stir, pour into sterilized jars and roll up.

Lemon peach

Products:

peaches - 1 kg;
lemon (large) - 1 pc.;
fructose - 150 g.

Cooking order:

Wash the peaches, cut in half and remove the pits. The lemon does not need to be peeled. It is enough to rinse, cut into circles and remove the bones.
Combine fruits and grind in a blender. In extreme cases, you can grate on a fine grater, but in this case the texture of the jam will suffer. Next, sprinkle with 75 g of fructose, cover with a cloth and leave for 4 hours. After putting on low heat and bring to a boil, add another 75 g of fructose and cook for another 7 minutes.
Pour the jam into jars and put in the refrigerator.

orange-peach

Products:

peaches - 1.5 kg;
oranges - 900 g;
fructose - 900 g;
water - 600 ml.

Cooking order:

Pour hot water over the peaches, remove the skin, cut into 2 parts and remove the seeds, and then cut into small pieces.
Without peeling the oranges from the zest, also cut into small pieces, removing the seeds. If desired, you can remove the film from the slices.
Boil water, add fructose and stir until it dissolves. Reduce heat, add fruit and stir. Cook for 40 minutes, stirring regularly.
Pour the jam into jars, dip each of them in boiling water for 5 minutes, close tightly and transfer to a dark place, wrapped in a towel. In this case, it is recommended to put the banks upside down.

Apple

Products:

green apples of medium size - 10 pcs.;
juice of half a lemon;
vanilla extract - 1 tsp;
tea bags - 3 pcs.;
salt - a pinch;
stevia - 1/2 tsp or to taste.

Cooking order:

Rinse the apples, pour over with boiling water, peel and remove the core. Cut each fruit into 6-8 slices.
Pour apples with lemon juice, sprinkle with salt and vanilla. Put the tea bags and pour in a small amount of water. Put on a small fire and cook until the apples soften and the consistency becomes thick.
Remove tea bags and add stevia. Cool the jam and grind in a blender or food processor to get a mass of a homogeneous consistency.
Pour the jam into jars and store in the refrigerator.

pear

Products:

pears (strong, green) - 2 pcs.;
medium-sized apples - 2 pcs.;
fresh or frozen cranberries - 1/2 cup;
stevia - 1 tbsp. l.;
cold water - 1/2 cup;
apple cider - 1/4 cup;
lemon juice - 2 tbsp. l.;
ground cinnamon - 1 tsp;
salt - a pinch;
ground nutmeg - a pinch.

Cooking order:

Rinse pears and apples, peel and cut into cubes. You can pre-cleanse the skin.
Bring water to a boil, add previously harvested fruits and cranberries. Pour in the lemon juice and cider. Mix and add all the "spices" - salt, nutmeg, cinnamon and sweetener. Stir and remove from heat after 1-2 minutes.
After cooling, the jam can be poured into jars and stored in the refrigerator.

Quince jam

The fruit contains pectin, so the jam based on it turns out to be of a pleasant consistency and thickens without additional components.

Products:

quince fruits of medium size - 5 pcs.;
lemon - 1 pc.;
fructose - 4 tbsp. l.;
water - 100 ml.

Cooking order:

Rinse the quince and grate on a fine grater.
Grate the lemon zest and squeeze the juice out of the pulp.
Quince combine with zest and pour juice. Add fructose and water, mix and cook for 30 minutes over low heat.

The finished jam has a pleasant pink color and is stored in the refrigerator. You can clog the jar for the winter.

Berry jam recipes

With diabetes, you can make jams using various berries. Here are some delicious and healthy recipes:

Raspberry. Sort the berries and put them in a jar, shaking regularly to compact them as much as possible. Take a basin, lay a napkin on the bottom and put a jar. Pour water into the basin so that it covers more than half of the jar. Put the basin on the fire, bring the water to a boil and reduce the heat. Raspberries will begin to settle, releasing juice, so you need to regularly report fresh raspberries. After the jar is completely filled, boil the mass for 1 hour and roll it up. You will get a thick and fragrant jam that can be stored for a long time.
Cranberry. Sort the berries, put in a colander and rinse well. Next, cook according to the same method as raspberries, only after the jar is completely filled, you only need to cook for 20 minutes, not an hour.
strawberry. Rinse 2 kg of ripe strawberries, remove the stalks and transfer to a saucepan. Pour the juice of half a lemon and 200 ml of apple juice. Put the pot on a slow fire. 5-10 minutes before boiling, stir 8 g of agar-agar (a natural substitute for gelatin) in a small amount of water so that no lumps remain. Pour the mixture into the jam, mix, bring to a boil and remove from heat. If you want to store jam for a year, you can roll it up and keep it in a cold place.
Mix. Combine blueberries, blueberries and currants to get 1 kg of berries. Rinse, drain in a colander and leave until excess liquid drains. Boil a glass of water, dissolve in it 500 g of sorbitol and 2-3 g of citric acid. Then add the berries, mix, cover with a cloth and leave for 5 hours. After the mixture is brought to a boil, reduce heat and cook for another 20 minutes. After leaving again for 2-3 hours, add another 500 g of sorbitol and cook until boiling, mixing regularly. Pour into banks.
From sunberry (black nightshade). Go through 500 g of berries and pierce each one to prevent deformation of the original shape during cooking. Next, boil 150 ml of water, add berries and 220 g of fructose. Cook for 15 minutes, stirring regularly. Leave for 7 hours, add 2 tsp. grated ginger and keep on fire for another 5 minutes. Pour into jars and close. The jam is very tender. Used as a filling for pastries. Berries have antimicrobial and anti-inflammatory effects.

You can make strawberry jam according to the recipe from the video:

low calorie pumpkin jam

Such a dessert is low-calorie - 23 kcal per 100 g, therefore it can be used by a diabetic on an ongoing basis.

Products:

pumpkin pulp - 500 g;
lemon - 3 pcs.;
cinnamon - 1/2 tsp;
sweetener to taste.

Cooking order:

Cut the pumpkin into small cubes and place in a bowl.
Pour boiling water over lemons and grate with zest on a fine grater. Sprinkle the gruel with cinnamon and sweetener.
Add the lemon mixture to the pumpkin, mix and transfer to the refrigerator for 7 hours.
Put the saucepan on low heat and cook until the pumpkin softens. If it does not produce enough juice, you can add water. It is important not to let the mixture boil, otherwise all the benefits of jam will be lost.

The finished dessert is rich in vitamin C and citrus oil, so it will also be especially useful in treating a cold.

Diabetics have to give up classic sweets so as not to provoke an increase in blood sugar levels, but this does not mean that any desserts will have to be completely excluded from the diet. Having prepared jams without sugar, you can get a tasty and healthy treat for the whole year.