Saccharin Fruit Butter (Jam) for Diabetics
This fruit butter is built for anyone who has to avoid sugar: saccharin does the sweetening in its place, and since it’s roughly 400 times sweeter than table sugar, a single gram covers two kilograms of fruit (about 4.5 lb). Currants, gooseberries, plums, or apricots all work as a base — anything that cooks down into a thick, concentrated puree. Fruit butter, sometimes called povidlo, is simply a preserve reduced further and smoother than jam.
Because there’s no sugar to do the usual thickening, you have to build body another way: a long reduction that boils off the water while the fruit’s own pectin firms the mass up. That’s why pectin-rich fruit works best, and a handful of gooseberries or tart-sweet apples acts as a natural setting agent.
Working with saccharin
Saccharin won’t survive a long boil — held at high heat it turns bitter and metallic. Stir it in only in the final minutes, once the butter is nearly done, and resist adding extra: too much wrecks the flavor faster than too little. Serve it with cottage-cheese pancakes or a glass of tea, and keep it somewhere cool and dark.
Part of Ukrainian cuisine — 288 more recipes in the section.
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Ingredients
Instructions
Cover the prepared berries with water and cook the mixture down by about a third, until it thickens noticeably.
Add the saccharin only just before the end of cooking, so it does not develop a bitter, metallic aftertaste.
Ladle the hot fruit butter into sterilized jars and seal them.
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