Sugar Free Apricot & Peach Jam

Breakfast | July 3, 2015 | By

I always loved jam! It goes so well with bread, pancakes, Kaiserschmarrn.. The thing about store bough jam, though, is, that it usually contains a lot of sugar. And not the good sugar provided by the fruits, but added, refined sugar. Homemade jams are usually not much better, apart from the fact that they taste a million times better and contain no preservatives or hidden ingredients. This is why I was so happy when I saw a recipe on Facebook the other day by Alenka Košir for a sugar free jam. She uses sukrin or erythritol to sweeten it and agar-agar to provide the jelly like consistency.


1 kg mixture of pitted and sliced apricots and peaches (slice them into at least 8 pieces; you should also peel the peaches)
90 g Sukrin
1 tbsp Agar Agar (soaked in some cold water to activate it)
juice of 1/2 lemon
1 tsp vanilla powder


1. Place the fruit into a large enough bowl and cook at medium heat until the mixture boils. Constantly stir the mixture to prevent it from burning. In the meantime also heat your oven to 100 degrees Celsius and place the jars and lids in the oven to heat them.

2. Once you start seeing the fruits get all soft (they will also release an amazing smell), add lemon and vanilla and stir for additional 5 minutes. Add sukrin and stir some more. In the end, add the agar-agar and cook it for at least 2 minutes.

3. The whole process of boiling should last for about 30 minutes, depending on how thick you want your jam to be. Then use a stick mixer to blend any leftover larger chunks of fruit and boil for a few more minutes.

4. Now, transfer the jam into heated jars, close them and place under a warm blanket to let them cool down slowly.

I used 1,5 kg of fruit and got 8 jars (212 ml) of jam out of it. Make sure you use small jars since the jam tends to go bad quickly after you open it.



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