The best step-by-step recipe for making sugar-free pear jam for the winter

Anyone who carefully studies recipes and has an interest in cooking will be able to enjoy sweet, sucrose-free pear jam this winter. Diabetics, as well as those consciously limiting their sugar intake and following a diet, will appreciate the aroma and subtle flavor of this dessert. The key to success lies in choosing the right ingredients and maintaining the right proportions. And in terms of sweetness, this jam is just as sweet as regular sugar jam.

The intricacies of making sugar-free pear jam

When preparing this jam, you can take several independent paths:

• add other, equally sweet, fruits (for example, peach);
• use a sweetener (fructose).

Also, depending on the desired result, the fruits are boiled in slices, made into jam or puree.

Selection and preparation of fruits

Pears for jam shouldn't be mushy or too soft. Spoiled (rotten or wormy) pears are also unsuitable. Remove the stems, stalks, and seeds. We need the flesh itself, peeled and moderately firm. Cut the pears into slices or cubes. You can also remove the skins, which will speed up the preparation of the jam.

How to prepare jars for canning

We wash the pre-selected glass jars (usually half-liter and liter-sized ones) as usual, add lids, and sterilize. This shouldn't be difficult.

Recipe and step-by-step instructions for making pear jam with fructose

There are plenty of unsweetened jam options. For one of them, you'll need:

• pears – 500 grams;
• cinnamon – 4 grams;
• agar-agar – 25 grams;
• water – 250 milliliters;
• fructose – 50 grams.

You can add a tangerine, which will add a slightly tart flavor to the jam. First, prepare the pears: wash, peel, and remove the seeds. The same goes for the tangerine—peel it and separate it into segments. It's best to puree the pears in a blender or with a grater.

Pour water into a wide-bottomed saucepan and add the ingredients, including cinnamon and fructose. Heat the saucepan over high heat, bring to a boil, and simmer for up to half an hour. Agar-agar, unlike gelatin, is heat-resistant and allows for a pureed effect. It is added at the end, just before the cooking process is complete.

The finished jam should thicken.

Storage terms and conditions

Sugar-free jam is stored the same way as regular preserves. Once opened, the product quickly loses its quality and oxidizes. It's best to store jam in a cool place, such as a basement.

Serving rules

Pear jam is a great addition to pancakes, buns, and yogurt. It can also be eaten on its own as a low-calorie dessert.