Xylitol….Sounds like a chemical doesn’t it? That’s what I thought and at first and ignored the request to review Xyla from Emerald Forest. Come to find out Xylitol is all natural, derived from fruits and vegetables, and is actually good for teeth. Imagine less cavities with this sweetener than from sugar! After two gum surgeries this year I am all over that fact! Xylitiol is popular in Europe and has been used extensively in chewing gum and toothpaste production for a while. But best of all it has a low glycemic index and can be used just as you would sugar, part for part. Thereby, making it safe for diabetics.Baking with Xylitol is a bit trickier but can be done. Products may be dryer and wont caramelize or brown. So a baker may need to add more butter, liquid, xantham gum or lecithin.Also Xylitol doesn’t react with yeast, causing it to rise, when bread baking. It can , however be even be grounded up and used as powdered sugar.
So naturally canning season is coming around, and I would rather can than bake in this heat. I was curious how Xylitol would perform in a jam or jelly. I haven’t been having the best of luck with jams or jellies, and maybe this would be a complete waste. But its all about learning from your mistakes. Yet, this wasn’t a mistake and never have I had a thicker jam/jelly without using pectin . I guess the two apple cores I added helped along with the lemon juice. But I loved how the Xylitol liquefied and then boiled down to a thick consistency. I had some onions and apples and wanted a savory jam to use for sandwiches or appetizers. The result is a bold savory sweet flavor that would be awesome with duck, chicken,turkey, or pork based sandwiches or quesadillas . What I love the most is that its fewer calories than sugar, yet still sweet. One pound of Xylitol produced a small batch of 2 pints, you can multiply this recipe easily.
* Note :
After refrigeration with an open bottle, I’m noticing some crystallization and hardening. I still used it as a spread in my hot sandwich and it was fine. So keep at room temp on shelf if unopened. If opened , expect for it to crystallize. But upon heat , etc, it should be fine.
- 1 onion chopped fine
- 2 apples chopped ( save cores to add)
- 2-4 cloves garlic chopped
- 1 lb Xylitol
- 2 tablespoon mustard seeds
- 4 cloves whole Allspice
- Juice of half lemon
- 2 tablespoons water
- In a heavy bottomed pot, add chopped apples, cores, onion, and garlic.
- Add 1 lb Xylitol.
- Add water and lemon juice.
- Add mustard seeds and Allspice.
- Mix up .
- Heat on medium high until Xylitol starts to melt within the liquid and starts to boil.
- Reduce heat and simmer on low for approximately 45 min or until onions and apples are candied, translucent and liquid has been reduced.
- Remove apple cores.
- Remove from heat and process for 5 minutes in a water bath in sterilized jars and lids.
- If you don't process refrigerate and use within the next few weeks.
Yum! I love that this makes a small quantity because as a single person the recipes that yield pints and pints of something are great for making use of banner crops, but seem like way too much. The savory-sweet play of the flavors in this sounds fantastic.
Hi Courtney – thanks for the lesson on Xylitol.
Your jam does sound like a perfect complement to a pork sandwich!
LL
I can just imagine that jam made with Vidalia Onions, Courtney. And on a pork sandwich, oh my heavens!!! I’m not too sure about the Xylitol though. I’ll need to do some further research. Your jam is glistening with delight, I bet CS LOVED it!!!
Hai Dear
This looks yummy….you have a lovely blog…Please check out my blog..It is for food lovers and person who love to cook..You could find so many recipes that you can easily try at home..I update this blog on a regular basis…So please follow me and motivate me..Thank you
http://yummytummy-aarthi.blogspot.com
Aarthi