• 1 kilogram quinces
• 2 kilograms plums
• 2 kilograms apricots
• 500 grams fructose

Sugar free diabetic jam recipe instruction:

Peel off the quinces, chop them up in jam pot and cook them in low temperature.

Wash the plums, remove plum pits from them, mash them and add them to quinces to cook together.

In the end, wash and chop up apricots and add them into quince plum mixture to cook.

Sweeten the mixed fruit jam with fructose stirring it all the way till mixture become compact and thick (it should lose about 30% of earlier weight).

Pour hot jam in sterilized and warm jam jars and seal them. You’ll get about 4 kilograms plum apricot quince jam.

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• 5 kilograms peaches
• 200 grams white chocolate (you can use dark chocolate if you want)

Chocolate jam recipe instruction:

Clean the peaches, divide them into halves, remove the peach pits and place them in appropriate sized dish for baking.

Bake the peaches in 180°C for about 3 hours or till peaches fall apart and thicken (take them out from oven periodically to stir them).

Peach jam is finished when wooden spoon left clean tracks in the bottom of dish while you mix it.

Remove your sugar free jam from oven. Stir chopped chocolate in hot jam and mix it till chocolate melts in it.

Pour hot chocolate jam in sterilized and warm jam jars, seal them and cover jars with a blanket to cool gradually over night.

Store your gourmet jam in cold place.

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• 5 kilograms plums
• 1 kilogram carrots
• 2 lemons

Mixed fruit sugar free jam recipe instruction:

Wash and clean plums, carrots and lemons. Mix the fruits with food processor and pour the mixture in large saucepan.

Cook the fruit jam in low heat to become thick as you desire and stir it often. It will become thicker in the jars later, so you don’t need to cook it to much (cool few drops of jam in the plate to test density).

Pour hot mixed jam in warm sterilized jam jars and seal them.

If you want to store the jam for a longer period of time, it will be better to preserve jam the following way:

Pour your plum carrot jam in warm sterilized jam jars and put them (without lids) in the oven to warm up on 100°C for about 10 minutes. This will preserve jam better.

Cover the jars over night to cool gradually.

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How to make jam?

Jams are made by boiling fruit and sugar to a thick consistency and does have fruit bits.

How to make jelly?

Jellies are made by boiling sugar, the juice of fruit and with gelatin or pectin, and does not have fruit bits.

How to make marmalade?

Marmalade is a clear sweetened jelly, sometimes with fruit rind and without fruit bits.

How to make preserves?

Fruit Preserves – fruit made into jams or jellies and cooked whole or in large pieces, so as to keep its shape.

How to make syrup?

Fruit Syrup is a thick sticky solution of sugar and concentrated juice of a fruit.

What is compote?

Fruit Compote is a dessert of fruit cooked in syrup.

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