Sugar free jam?

We are trying to remove sugar from our diet and last year I tried making jam using DEXTROSE (Powdered Glucose) instead of sugar – problem. Until the Jelly jam was opened it was good, but…. after a couple of day’s use the Dextrose became sugary and seemed to get worse when I put the jar into the fridge. The only cure that I tried and which worked was to zap the jar of jelly each morning in the microwave for a few seconds, This melted the sugary bits.

Any advice from someone who might have had the same problems?

Lofty, Kapiti Coast.

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