Recipes

Healthy Living (Low GI)

Diabetic Strawberry Jam

Serves 30 Ingredients 1 kg Strawberries, hulled and cut in half 62 ml (¼ cup) Lemon Juice 5 ml (1 tsp) Tartaric Acid 1000 ml (680 g) SUGAlite

Method

1. Place the strawberries, lemon juice and tartaric acid in a pot. Simmer over a medium heat until the fruit is soft, stirring often.
2. Slowly add the SUGAlite to the fruit and bring to a rolling boil. Boil uncovered until setting point is reached (10-20 minutes).
3. Test the setting point of the jam by using the flake test, wrinkle test or by using a sugar thermometer. When the jam is at the right stage, pour it into sterilised jars and seal well. Refrigerate after reopening.

Recommend: 1 tablespoon per serving

TESTING FOR A SETTING POINT

Temperature Test:
Some people have sugar thermometers. If you have one, you need to wait until the temperature reaches 105ºC.

Flake Test:
Take a wooden spoon and lift out a little of the jam. Let it cool slightly and then tip the spoon so that the preserve drops back into the pan. If it drops together like a 'flake' rather than a 'drip', then setting point has been reached.

Wrinkle Test:
Before you begin making your jam, place a saucer in the freezer to chill. When you think the jam has reached 'setting point', put a small amount onto the chilled saucer. If the jam wrinkles when you move it on the saucer, then the jam is ready. If the jam does not wrinkle, then continue boiling for a few more minutes and then try the wrinkle test again. Repeat this process until the jam wrinkles, but remember that the saucer needs to be chilled. You may find it easier to chill more than one saucer or small plate at a time.

Nutrition Facts	(per serving)
Kilojoules	234 kJ
Total Fat	0.1 g
Saturated Fat	0
Cholesterol	0
Sodium	10 mg
Total Carbohydrate	12.9 g
Dietary Fibre	0.9 g
Sugars	2 g
Protein	0.2 g
GI	11
GL	1
Classification: Fat free