Do you want to process the fruit and cook it, but are you troubled by a pound of sugar that should come to the recipe? It goes differently. Cook without sugar and without excess calories.
Sugar of durability helps, but it goes without it
How to cook sugar -free harvest? It can be a little nut, but of course it is possible. The classic preserving procedure for preserving durability is not only required by sugar. Foods are sufficiently cooked, with small or no amount of water to prevent the environment ideal for bacteria growth and spoiling the contents of the glass. If you do not do at.
But we use sugar because we are simply used to it. Not only does it improve the taste of cooked foods, but also preserves. The sweet environment prevents partially multiply microorganisms, and therefore sugar is important not only for taste. However, you can cook without it. How to do that?
How to creep without sugar will also advise you the following post from the YouTube channel Garden.
Sweet taste ensures ripe fruit and various sweeteners
As far as calories and blood sugars, which play an important role in our digestion and storage, it is definitely possible to use different role. Xylitol and erythritol have suspicious names, but they are common in nature. However, these sweeteners are often used for sweetening food. Xylitol is made of corn ears or birch wood, erythritol is produced industrially by fermentation. These sweeteners are safe, cheap and non -caloric.
Another possibility is also the use of stevia, chicory syrup or appropriate combining cooked foods with another sweeter ingredient.
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For some foods we normally cook, sugar and very sweet taste are enough and get used to more acidic tastes. Some species, such as currants, may be too acidic. Yet such fruit jam or plum jam will be useful, for example, in the production of candy, which is very sweet, and so acidic marmalade can withstand. Already when choosing a fruit that you will cook without sugar, you need to look at its sufficient maturity. The sweetest is almost overripe.
If you decide to cook without sugar, you will also have to look at what gelling products are on the market and you can use them. We often buy straight gelling sugar. When you look for alternatives, you will find that there are a number of pectins and gels that are designed to produce jam and do not contain sugar – only gelling agents.
Jin -free
Before you throw yourself on your own attempts and improve sweet and sour or quite acidic tastes, try different recipes and stick to them. Remember that durability depends on acidity if not on sugar. Good heat treatment and sterilization of glasses are important.
Preparation of sugar without sugar may look like this. Thanks to this simple recipe you can try sugar without sugar for quite a small amount of fruit. You will need:
- 2 mugs of fresh, rounted or sliced fruit
- 2 mugs of water
- 1 teaspoon of pectin
- 1 to 2 teaspoons of stevia in powder
Mix a teaspoon of pectin in a decision of the water and place aside. Put the rest of the ingredients in one pot and start warming them.
Thanks to the heat, the fruit begins to crumble. To grind the mixture with a stick blender if you want a soft consistency without pieces of fruit. Cook the fruit mixture on a gentle heat until the mixture thickens and most of the water does not evaporate, ideally up to 30 minutes. Finally, add the mixed pectin in the water and boil for at least 5 minutes.
Fill the clean glasses with hot jam, close the lid and turn the bottom up. Store in a dry, dark and, if possible, cold place.
