Jam: this tip allows you to greatly reduce the amount of sugar in the preparation

Making your own jam is a bit like locking the sun in a jar. We capture the flavors of summer fruits for the rest of the year. With its bright colors and sweet aromas, it is the ideal companion for gourmet breakfasts, comforting snacks and even impromptu desserts. But behind this sweetness often hides a large quantity of sugar, necessary for preservation and texture. It is because of this that it is advisable to consume it in moderation. However, it is possible to indulge yourself while limiting this sugar intake, thanks to a simple trick: agar-agar. This magic powder, made from red algae, can considerably reduce the amount of sugar in your jams, while preserving their consistency. Ready to discover how to combine lightness and indulgence?

Preparation steps:

For successful jams with less sugar, choose naturally sweet and ripe fruits, like strawberries, peaches or apricots. The sweeter the fruit, the less sugar you will need to add. Agar-agar is a natural alternative to pectin. In addition to reducing sugar, it allows you to obtain a firm texture without prolonged cooking, which better preserves the flavor of the fruit. Be careful not to overdo it, however: 2 g is enough for 1 kg of fruit. Unlike traditional jams that are high in sugar, those made with agar-agar and less sugar do not keep as long. It is advisable to consume them within three months to avoid loss of flavor. Store them in a cool, dark place, and refrigerate after opening.