Apple jam with fructose for diabetics: a step-by-step recipe for preparing for the winter

Nowadays, housewives are increasingly using gelfix when making preserves and preserves. But there are a large number of people who are reading or hearing this word for the first time. So, what is zhelfix?

The term “gelfix” itself is formed from the merger of parts of the words “gelling” and “fixing”. It is these two expressions that best describe the properties of zhelfix.

Zhelfix is a fine beige crystalline powder that gels desserts, the main plant ingredient of which is pectin. It is used for accelerated preparation of preserves, jellies, jams, and marmalade. When this product is added, the fruits retain their own taste and color, and the confiture is obtained with the desired consistency. Zhelfix is very easy to use and many cooks and housewives successfully use it to prepare desserts or winter supplies.

Distinctive properties and varieties of zhelfix

Firstly: gelatin is made exclusively from plant components, which distinguishes it favorably from gelatin. Desserts prepared with this powder can be consumed by vegetarians, fasting people, and those who feel that there is a slight taste of meat in dishes prepared with gelatin. Plant pectin is very useful for digestion and cleansing the body.

Secondly: desserts prepared using a gelling agent are called “five-minute” by most confectioners, they are prepared so quickly.

Thirdly: even an inexperienced cook can use zhelfix in the home kitchen. It is enough to carefully read the instructions for use printed on each package of the thickener.

On store shelves, the powder is presented in three types of packaging, and each type of thickener has a specific color scheme for the packaging bag, as well as a corresponding designation indicating the required ratio of fruits or berries and sugar. Each package is designed for a kilogram of fruit.

The “1:1” marking on the green packaging means that if you add this type of gelatin, you must take the dessert components in equal parts, that is, a kilo of granulated sugar per kilo of fruit.
The designation “2:1” and the orange bag tells us that it is enough to take 0.5 kg of sugar per kg of fruit.
The “3:1” marking present on blue packages means that only 350 grams of sugar is enough per kilogram of fruit. Saving granulated sugar is obvious to everyone.

Apricot jam with jellyfix in a slow cooker

Any apricots are suitable for making this jam, you can even use not very sweet ones.

Ingredients: 1 kg of apricots, 0.5 kg of sugar, 25 g of gelfix.

Apricots should be washed and dried thoroughly, then cut, pitted and blended. Next, you need to mix the gelfix with two tablespoons of sugar. The whole mass is mixed, poured into the multicooker bowl and cooked in the “Jam” mode for 15 minutes. Next, add all the remaining sugar and boil for 5 minutes, after which the jam is poured into sterilized jars. That's all - the apricot delicacy is ready. Thanks to a product such as zhelfix (what it is is discussed in detail in this article), it took very little time to prepare this jam. It turned out to be an analogue of “five minutes”, only not liquid, but jelly.

Composition and calorie content

The components and nutritional value of all three types of zhelfix are slightly different from each other:

zhelfix “1:1” consists of citric acid, pectin and dextrose (glucose), its calorie content is 109 kcal per 100 grams of thickener;
zhelfix “2:1” - powdered sugar and sorbic acid are added to citric acid and pectin, ensuring long-term preservation of the product, calorie content - 266 kcal;
zhelfix “3:1” - citric acid, pectin, dextrose and sorbic acid, calorie content - 312 kcal.

How to replace gelfix

If you run out of gelatin, try replacing it with regular gelatin or agar-agar, a vegetable thickener made from algae. And when making jam, you can do without it altogether. Yes, the result will require a little more cooking time, but the taste of the jam will be more natural. In addition, the disadvantage of using this type of thickener is that jam or jam prepared with zhelfix cannot be put as a filling in pies, because when heated they become liquid and spread.

Cooking with jellyfix

As mentioned above, each packet of powder contains detailed instructions for use. It is almost identical for each product SKU:

Wash the fruits, remove the seeds and chop.
Mix a couple of tablespoons of sugar with the powder, add to the fruit and boil.
Pour the remaining sugar into the mixture, stir, bring to a boil and cook for 3 minutes, stirring constantly.
Roll the finished dessert into jars, or eat after cooling.

The main advantage of jellyfix is that with it you can forget about long cooking of confiture, burning, foam and other “joys”.

If someone still doesn’t know zhelfix - what it is and how to use it, summer is the time to get acquainted with the recipes. The use of such a thickener helps to significantly save time for fruit preparations, and the dessert will turn out more flavorful. The term comes from the merger of the words “gelling” and “fixing”, which clearly characterizes the properties of the product.

Sugar-free jam for diabetics: step-by-step recipes with photos for easy preparation

The content of the article

Sugar-free jam for diabetics: step-by-step recipes with photos for easy preparation
How to make dessert for a type 2 diabetic
Pumpkin jam with apples for the winter: step-by-step recipes with photos for easy preparation

Diabetes and sugar

Sugar-containing foods quickly satisfy your hunger. The danger lies in the fact that sugar, especially in large quantities, is harmful to health. Especially for those who suffer from diabetes. Their body is not able to absorb glucose, which causes the amount of sugar in the blood to increase.

Sugar free jam

Jam has a high calorie content. It is used as a filling for pies or pies. But not all people are allowed to consume sugar. Now there are substitutes that are safe for their health:

Even for such substitutes there is a dose that is approved for use. Using them, it is easy to prepare delicious jam from any berries or fruits.

Another way out for people with diabetes is to eat jam made completely without sugar. It will take some getting used to, but it is more useful.

Raspberry jam without sugar

This jam is not only tasty, but also very healthy. If you take into account the fact that jam can be made without sugar, then the good properties are multiplied. In order to make it, you will need raspberries in large quantities. The berries don't even need to be washed. Preparing such jam will take a lot of time, but the result will pleasantly surprise you.

The step-by-step recipe consists of the following steps:

First step. Take a metal bucket or large pan and cover the bottom of the container with a thick towel. Pour water so that it covers the jar more than half. The jars must be pre-washed and sterilized.
Second step. Pack the raspberries into the jar in dense layers. This procedure is necessary so that the berries release juice better. We put our design on low heat, and place a jar of raspberries in it.
Third step. Over time, the berries will settle and the amount of juice will increase. Gradually add the berries, compacting them tightly. When the jar is completely filled with juice and berries, leave the jam for another hour. Cover it with a regular lid.
Fourth step. We take the finished jam out of our structure and seal it. Then turn the jar upside down and leave to cool. Raspberry jam should be stored in a cool place so that it does not disappear.

Easy recipe for strawberry jam with fructose

Fructose is a sugar substitute of natural origin. It is quickly absorbed by the body, so this substitute is great for people who suffer from diabetes.

To make jam you will need:

strawberries - 1 kg;
purified water - two glasses;
fructose - 600 g.

We sterilize clean jars in advance. We do this by steaming, in the oven or in any other convenient way.

Wash the strawberries thoroughly and remove the stems. Place it in a convenient container and mix it with water and fructose. Place the berries on the stove and cook them over low heat. After seven minutes, remove the finished jam from the stove. You cannot cook it longer, otherwise fructose will lose its properties.

Immediately put the jam into jars and seal. We store it in a cool place, out of direct sunlight. Jam is great for tea drinking. Be sure to put the opened jar in the refrigerator so that the contents do not disappear.

An interesting jam recipe for diabetics

Sweets for diabetics are also sold in stores. But it’s better to make a homemade version - jam. You will always know that you used only natural products. The main thing is that you will know what substitute you put in and in what quantity.

To make this jam you will need the following ingredients:

large tangerines - five pieces;
drinking water - 250 ml;
sugar replacement tablets - five pieces.

Wash the tangerines thoroughly under running water. After this, we pour boiling water over them to disinfect them. We remove the skin from each fruit and clean out the white veins of the core. Tangerines cut into medium sized slices. Grind the skin from one fruit into thin strips.

Place the chopped tangerines and zest into the pan. Fill the contents with water and cover with a lid. Cook citrus fruits for 30 minutes to one hour. It all depends on when the zest becomes soft. Immediately after this, remove the pan from the heat and let the contents cool. Transfer it to a blender and grind.

Place tangerine jam in a saucepan along with sweetener. Place it on low heat and bring to a boil. Without cooling, put the jam into sterilized jars, seal them, cool and put in the refrigerator for storage. This jam is not only very tasty, but also healthy.

Apple jam with stevia

Stevia has a slightly bitter taste. At the same time, it is an excellent substitute for sugar, which is suitable for people with diabetes.

To make jam you will need:

ripe apples - one kilogram;
drinking water - 125 ml;
stevia - one teaspoon.

Wash the apples thoroughly. Cut them into medium-sized slices and place them in a saucepan.

Dissolve stevia in water. Add it to the apples. Place the pan on low heat and bring the water to a boil. Remove the apples from the stove. Then we repeat the procedure. The third time, bring to a boil and simmer over low heat for 15 minutes.

We sterilize clean jars in advance. Place hot jam in them and seal with new lids. Cool the jars and put them in a secluded place. Be sure to store the opened container in the refrigerator, otherwise mold will appear.

Although stevia is a sweetener, its portion should be adequate. Even healthy foods can be harmful if consumed in large quantities.

Blackcurrant jam with sorbitol

Sorbitol is an excellent sugar substitute; it does not cause an increase in blood glucose. In addition, the supplement has beneficial properties.

To make jam, you should purchase:

black currants - 1 kg;
sorbitol - 1.5 kg.

First, thoroughly wash the berries, removing excess stems and debris. We transfer them to a saucepan and cover them with sorbitol, leaving them to infuse in the room for six hours. Then boil the berries over low heat for about 15 minutes. The next day and the next day we do the same. It turns out that we boil the jam for 15 minutes three times in three days. Transfer it to sterilized jars and seal.

What is zhelfix?

Many housewives prefer the usual gelatin because they do not know what gelatin is made from. This fine beige crystalline powder perfectly gels desserts and is healthier than gelatin. It is very valuable that it contains only herbal ingredients, the main one of which is familiar to desserts, and is healthier than gelatin. It is very valuable that it contains only plant components, the main one of which is pectin, familiar to everyone.

All the data is indicated on the packaging, and you need to be able to read it in order to figure out what kind of gelfix is needed and what its composition is. There are two types of products on sale, which differ not only in the ratio of fruit and sugar:

product 1 to 1 – citric acid, glucose, pectin;
product 2 to 1 – powdered sugar, citric acid, sorbic acid, pectin.

Recipes with zhelfix

Diabetics are familiar with zhelfix and what it is in composition, since a dessert prepared with glucose, which contains a thickener, successfully replaces forbidden sweets. Desserts, jams, jelly, jelly marmalade and jam are also prepared with this powder; experienced housewives use it for creams on cakes.

Tips on how to properly make blanks with gelfix:

Maintain the proportions of fruit and sugar.
To prevent the jam or marmalade from drying out when cooling, cover the bowl with parchment paper.
Control the heat while cooking. First 10 min. After boiling, cook over low heat, then reduce to medium.

Tips for preparing fruit:

Chokeberry berries need 1-2 minutes. Blanch before cooking in boiling water to retain juiciness. You can add citric acid.
Apricots and plums will not soften if left for 5 minutes. soak in a solution of soda, dilute 1 teaspoon per 1.5 liters of water. The fruit is then washed.
Apple slices will not darken when cut if they are left for 2 minutes. put in salted water, then lower into boiling water for the same amount. Dissolve 1 teaspoon of salt in 500 ml of water.
It is recommended to pierce fruits with hard skins in several places with a toothpick, then the peel will not burst.
Berries are chosen that are equal in degree of ripeness.
Soft berries are washed under running water in a colander and allowed to drain. Fruits with a strong skin are processed under running water.

Apple jam with jellyfix - recipe

Housewives who tried to put zhelfix into blanks appreciated what it was. After all, a thickener allows you to keep berries and pieces of fruit more whole and not boiled, which often happens during regular cooking until thickened. You only need to stir the mixture with a wooden spoon, but it is recommended to cook it in a basin, not in a saucepan. The layer in it is thinner, it heats up and boils faster, then the jam will be thicker, and the fruits and berries will not fall apart.

apples – 1 kg;
sugar – 500 g;
zhelfix – 1 package;
cinnamon sticks – 1 pc.

Divide half the apples into slices, grind half in a blender, and combine.
Mix gelfix with some sugar and cinnamon.
Add to the puree, stirring, and bring to a boil.
Cook over low heat for 3 minutes.
Add the rest of the sugar, dissolve and boil for 3 minutes.
Take out the cinnamon and skim off the foam.
Place the apples with gelfix into jars and roll up the lids.

Gooseberry jam with jellyfix

Recipes for gooseberry jam with gelfix are also in demand among housewives. The most labor-intensive is considered to be “royal” or “royal”; it is also called “emerald”, because you first need to remove the berries from the skin, and then, after processing, push them back in. Only very experienced cooks can handle this, but you can make a simpler dessert with a thickener. The berries must be placed whole and ripe.

gooseberries – 1 kg;
sugar – 500 g;
Zhelfix – 1 package.

Mix gelfix with sugar.
Rinse the berries three times, changing the water, remove the stalks.
Grind smaller ones in a blender and combine with whole ones.
Boil, add thickener, boil for 2-4 minutes.
Add all the sugar, boil for 3 minutes.
Pour into jars, roll up, turn over.
Wrap until completely cool.

Raspberry jam with jellyfix

A well-known delicacy is raspberries with sugar; they are stored in case of a cold, but they are also always useful for baking. Cooked raspberries with jellyfix for the winter turn out to be much more aromatic, since the cooking time takes 2 times less, and the berries do not lose their beneficial properties so much. The thickener is suitable in any proportion of fruit to sugar, but there is no need to wash the berries.

raspberries – 1 kg;
sugar – 500 g;
Zhelfix – 1 package.

Mix gelfix with sugar.
Puree the raspberries and combine with thickener.
Cook, stirring, until boiling.
Add the rest of the sugar and cook for 3 minutes, skimming off the foam.
Pour raspberry jam with gelfix into jars and roll up.
Turn over for 5 minutes.

Redcurrant jelly with zhelfix

The jelly turns out to be richer in taste; red currants with jelly fix are especially successful when prepared for the winter. The berries produce a lot of juice, which form the basis of this dessert; they contain pectin, which adds additional viscosity. Currants can be ground in a blender, meat grinder, rubbed through a sieve, the main thing is to get more juice.

currants – 1 kg;
sugar – 500 g;
water – 250 ml;
Zhelfix – 1 package.

Mix gelfix with sugar.
Grind the berries, add thickener.
Heat, dilute with water, boil.
Cook, stirring, 3 minutes.
Pour into jars, roll up the lids.

Apricot jelly with zhelfix

Apricot jelly with yellowfix is often stored for the winter; these fruits are very aromatic, rich in nutrients, and boil quickly. Recommended spices include cloves, cinnamon, orange or lemon zest; they are added while the mixture is being heated with sugar. The fruit skins that remain after grating can be used for fillings in pies and cakes.

apricots – 1 kg;
sugar – 500 g;
water – 250 ml;
Zhelfix – 1 package.

Remove the seeds from the fruit and cover with sugar.
Stir, puree, add jelly fix.
Boil, cook, stirring, 3 minutes.
Place the jelly with gelfix into jars and roll up.

How to prepare apple confiture with zhelfix

Wash the apples and remove the core.

Cut into small pieces. You can also peel the apples (I don’t do that).

Mix sugar and mix with gelling agent.

Add sugar to apples and mix.

Place the container with the fruits on medium heat. Apples require constant stirring until they boil. If you want to add additional ingredients such as cinnamon and lemon zest, now is the time to do so. The taste of confiture with the addition will be more aromatic.

Next, you need to boil the fruit for about three minutes over low heat and remove from heat; if foam has formed, remove it.

Place the confiture into prepared jars (clean, sterile) and roll up. Turn the jars upside down for 5 minutes. Then we put them in their normal position and wait until they cool down.

Next, place the finished confiture in a dark place. Delicious to eat with toasted toast or tender cheesecakes. The taste will certainly please you. Bon Appetit everyone!

Author: Maria Sukhorukikh
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Expanded concept of a mysterious substance

Most cooks are probably already familiar with this ingredient. And they can safely say that it helps them in preparing desserts, aromatic preparations for the winter and is very easy to use. Those who have never heard of this miracle substance, take notepads and write down, we will be very happy to share with you this useful information and delicious recipes that do not require any special tricks.

So, zhelfix is a gelling substance that is based on a natural component, pectin. It is used to quickly prepare jam for the winter or jam, marmalade, marmalade or jelly.

Properties

A distinctive feature of this culinary component is the speed of preparation of jam or marmalade; it is prepared literally in a matter of minutes; many housewives call recipes that include this natural substance “five minutes.”
The gelling substance is produced strictly from plant components, in contrast to the well-known gelatin. Products prepared with zhelfix are ideal for strict vegetarians, those who fast, and those who do not like the taste of meat in desserts, since they do not contain animal ingredients.
You can easily prepare a delicious delicacy, even if you don’t know the exact recipe. The packaging with the thickener contains accessible instructions for its use.

Cooking features

Any type of plum is suitable for making jam. It is important that they are ripe, but not overripe and, of course, not spoiled. Green plums are not sweet enough to make dessert from, and it is more difficult to remove the pits from unripe fruits than from ripe ones. If the fruits are overripe and become soft, then during the cooking process they will turn into a shapeless mass. They are suitable for jam, but not for preserves.
Before preparing jam from pitted plums, the fruits must be washed, dried, then cut in the center and the grain removed. It is not advisable to break plums in half. This is simpler, but has a negative impact on the result: the halves come out dented, with uneven edges.
How much sugar should I put in? To make plum jam, take one part sugar for one part of fruit. The amount of sugar can be reduced or increased by 20-25%, depending on the sweetness of the fruit and what result you want to get. To better preserve the treat, you can also add citric acid or citrus fruit juice. Typically, 2 g of citric acid is taken per 1 kg of plums, unless otherwise indicated in the recipe.
If you want the plum slices to retain their shape, make the jam in several stages, trying not to exceed 5 minutes of cooking at one time.
Jam jars need to be not only washed well, but also sterilized. The lids are also sterilized by boiling them for this purpose.
You can cover the jam from sli in with plastic lids, but only if the dessert will be stored in the refrigerator or in an almost equally cold cellar. In other cases, it is necessary to use metal lids to ensure a tight seal.

The conditions and shelf life of plum jam depend on the specific recipe. Usually this delicacy stands up well even at room temperature, without molding for at least a year.

How to use and what is included?

Now supply matches demand, so the range of zhelfix is presented in two types of this product. They differ from each other in the ratio (fruit/sugar) of “1:1” and “2:1”, and now in stores you can also find “3:1”.

That’s what they are called: yellowfix “1:1”, “2:1” and “3:1”. What does it mean? In the first case, when you prepare jam, jam or other delicacy, take equal parts of berries and sugar, per kilogram of fruit - kilogram of sugar. In the second case, per kilogram of fruit - half a kilogram of sugar, in the third, sugar consumption will be 350 grams per kilogram of fruit - a clear saving.

The natural thickener contains:

zhelfix “1:1” - citric acid (acidity regulator), dextrose (glucose) and pectin;
yellowfix “2:1” - powdered sugar, citric acid, sorbic acid (a natural preservative that ensures the safety of products), and, of course, pectin.

Description of the preservative Zhelfix

Today, this canning product is available in two types, 20 and 40 g per package. 1:1 - for 1 kg of fruit and 1 kg of sugar.

Its nutritional and energy value:

1017KJ
237kcal
Proteins 0.9g
Carbohydrates 26.4g

Instructions for Zhelfix 1:1

And 2:1 - for 1 kg of fruits and berries and 500 g of sugar, especially for those who do not like too sweet.

Energy indicators and BZHU:

1402KJ
329kcal
Proteins 0.5g
Carbohydrates 75.8g

The composition of Zhelfix in these two bags is identical:

powdered sugar
pectin
citric acid
sorbic acid

The only difference is in the concentration and weight of the package.

Information for those who watch their figure

Calories and nutrients in natural gelling agent per 100 grams of product:

zhelfix “1:1” – 109.2 kcal. Nutrient Content: 0.9 grams protein, 26.4 grams carbohydrates, no fat;
zhelfix “2:1” – 305.2 kcal. Nutrients: 0.5 grams protein, 75.8 grams carbohydrates, no fat.

Since the thickener consists of a natural component - pectin and auxiliary simple elements, it is absolutely safe.

Calorie content of jelfix 298.4 kcal

Energy value of zhelfix (Ratio of proteins, fats, carbohydrates - bzhu).

Calories, kcal:

Proteins, g:

Carbohydrates, g:

The accelerated pace of life requires very fast preparation of your favorite dishes. Making homemade jam, especially from home-grown berries and fruits, is a great pleasure that takes a lot of time (calorizator). To speed up the process of making jam or jam, a mixture called zhelfix from Dr. Oetker is used. Clear instructions for use, ease of use, noticeable savings in sugar and natural ingredients have made Dr. Oetker gelfix an indispensable assistant for housewives. The product retains its organoleptic properties for one and a half years if stored in a dry place at room temperature. After opening the package, the contents should be used immediately and the remainder should be thrown away.

Calorie content of Dr. Oetker gelfix

The calorie content of the Dr.Oetker zhelfix mixture is 313 kcal per 100 grams of product.

Composition and beneficial properties of the Dr. Oetker zhelfix mixture

The product contains: dextrose, (thickener), (acidity regulator), (preservative). Dr.Oetker's Zhelfix allows you to significantly reduce the use of sugar when preparing homemade preparations, so jams and jams prepared using the product are useful for people with diabetes.

Harm of Dr. Oetker gelfix

Ingredients in Dr. Oetker jelfix can cause allergic reactions, so small children should be given dishes containing the product in small quantities.

Zhelfix Dr.Oetker in cooking

In order to make jam or preserves, you need to take 350 grams and a kilogram of berries or fruits for a package of Dr. Oetker gelfix, for jelly - 900 grams of juice and 350 grams of sugar. Berries or crushed fruits (juice) should be placed in an enamel or glass container, sugar should be mixed with Dr. Oetker gelfix and the fruit should be covered with this mixture, mixed, put on fire and brought to a boil. After removing the foam, cook for 3 minutes, pour into prepared jars, close tightly and turn over. Jam prepared in this way can be stored for up to six months in a cool place.

Zhelfix is a natural gelling agent based on the natural component pectin for the quick preparation of classic preserves, jams, and jellies.

When using Zhelfix, the natural color and taste of the fruit is preserved, the jam is cooked in a few minutes and acquires the necessary jelly-like consistency.

Agar-agar is considered the best natural thickener, but it can be difficult to obtain. And there remains inexpensive and accessible gelatin, which is made from raw materials of animal origin. Which is completely unsuitable for strict vegans, vegetarians or fasting people. In addition, especially sensitive people notice a meaty taste in fruit and berry preparations with gelatin.

With Zhelfix you can easily and quickly prepare other berries, jams, jam, jelly and jelly marmalade.

It is only important to follow the clear instructions indicated on the packaging.

Blanks with gelfix

Now let's talk about the most interesting and delicious thing - recipes. Manufacturers recommend mixing the necessary berries and fruits in a blender until pureed, then adding a small amount of sugar with thickener powder to them and mixing. Then put the mixture on the fire, bring to a boil and pour the remaining sugar into it, bring to a boil again and turn off. That's it, the delicious jelly or jam is ready. You can eat it immediately after it cools down, or roll it into jars. If you are the lucky owner of a multicooker, you can try making jam with the addition of jellyfix in it.

Recipe for apple and grape jam using a thickener

Cooking process

Pour the puree along with whole berries into the main basin, mix gently and put on fire. Next you need to prepare the gelfix. To do this, the contents of the bag are mixed with 2 tablespoons of sugar to evenly distribute it in the berry mass. Then the mixture is poured into a saucepan and mixed into the gooseberries. The resulting mass must be brought to a boil, stirring slowly.

Immediately after the puree has boiled, add sugar. You can add cinnamon to add extra flavor. After this, the mass must be mixed carefully.