0 sugar, 0 fat, 0 calories mango jam
Overview
My mother gave me another large bag of mangoes, saying they were the last batch of mangoes this year. I wanted to make mango juice to entertain my sister, but she happened to be traveling to Changsha. She was not happy with it. Mangoes in season are easy to spoil, and they will spoil immediately if they are not processed quickly. I remembered that my sister told me to make a heavy cheesecake for her birthday next week, so I thought of making mango jam. I can use it to make mango heavy cheese next week, which is just in time to make up for the 0 sugar, 0 fat and 0 calories I just arrived. The stevia in it (you can search it on Baidu. Steviol glycoside has replaced xylitol as the third source of sugar in the world. It is safer to eat than xylitol and will not cause blood sugar to rise). Grandma and grandpa have three high blood sugar levels and dare not eat more delicious food. This time they can have a feast. There are elderly people or patients with high blood sugar at home. You can try it. However, in the south, mangoes are very hot and humid, and eating too much will cause diarrhea. Don’t eat too much if they are delicious.
Tags
Ingredients
Steps
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This is not an advertisement, because the stevia on the market comes in a large package, and its sweetness is about 150 to 300 times that of sucrose. A small amount at a time is sweet enough. If you don’t buy small packages, it is easy to get damp, so I chose this brand of stevia.
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For the blender, I once again used earthy mango, which has a more mango flavor. Use a spoon to scoop out the pulp of the mango. Wear disposable gloves to operate. Finally, use your hands to grasp the pulp of the mango core to remove the juice.
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Use one packet of stevia for one plate of pulp.
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Use a blender to make mango pulp. At this time, the mango pulp still has a lot of mango fiber. Filter it through a filter and rotate it alternately clockwise and counterclockwise on the filter until the mango fiber is left.
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Place the filtered mango paste on the fire and bring to a simmer.
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There is still a lot of mango sauce left on the remaining mango fiber. Add a cup of water, a little stevia, and beat it in a blender. Finally, filter, leaving the really useless mango fiber and a cup of mango juice with a good taste.
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Keep stirring the mango sauce that is boiling over a slow fire. When cooking, you can taste whether it is sweet enough. If it is not sweet enough, you can add a little stevia. Just add a little. Stevia is already very sweet. This batch of mangoes is relatively sour, so I added a little more stevia. Once it is fully boiled, turn off the heat.
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Put it into a glass preservation cup while it's hot, and put it in the refrigerator when it's cool.
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The mango juice is also very good. I originally thought that the taste of stevia would not be as good as that of sucrose, but someone said that it would not be the case. There is no way to tell that it is not sucrose. There are calories and sugar in mango sauce and mango juice. Since mangoes contain fructose, they also have calories. This cannot be eliminated. Children who need a little heat and no sugar should find another job. Children who like my works can pay attention to my mango-heavy cheese next week.
