The balance between taste and health is increasingly important in modern cuisine, and this low-sugar pear jam is the perfect example of how to achieve it. Thanks to the use of Pectin Low Sugar, a gelling agent suitable for fruit-based preparations, we achieve an ideal texture and a natural flavour that brings out the freshness of the fruit.
Ideal for those who are looking for healthier alternatives without sacrificing the quality and pleasure of a good jam. Discover an innovative way to enjoy the best of pears.
Low Sugar Pear Jam
The balance between taste and health is increasingly important in modern cuisine, and this low-sugar pear jam is the perfect example of how to achieve it.
Ingredients
- 700 g Pear purée
- 50 g Water
- 50 g Sugar (1)
- 200 g Sugar (2)
- 5 g Low Sugar Pectin Sosa Ingredients
- 2 g Neutral acid Sosa Ingredients
Instructions
- Combine the sugar (1) and the pectin.50 g Sugar (1), 5 g Low Sugar Pectin
- Heat the water and fruit puré at 40 °C. Add the pectin and sugar mixture little by little stirring with a whisk.50 g Water, 700 g Pear purée
- When the mixture reach 85 °C add the remaining sugar and keep cooking to 101 °C. Add the neutral acid and stir.200 g Sugar (2), 2 g Neutral acid
- Deposit on desired jam pots, close them up and put them upside down until completely cold.
- The jam will be completely ready after24 hours