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aussieannie
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| Posted: Jan 11 2007 at 9:50pm | IP Logged
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I buy a brand of jam called 'St Dalfour' - it says on the jar, "An old French recipe of delicious wild blueberries sweetened only with fruit juice concentrate" this brand has a wide range of fruits and all made in France.
I would like to make my own though...I am holidaying soon in another state that grows blueberries and it is the season for them at present - blueberries are so expensive where I am, being in the sub-tropics.
Has anyone ever made jam using fruit concentrates? Do you have any receipes and tips to share with me?
Thank you and God Bless, Anne
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amiefriedl
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| Posted: Jan 12 2007 at 11:00am | IP Logged
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I made a huge batch of blueberry jam using frzen grape juice concentrate instead of any sugar. It turned out very well and we ate the whole batch in no time. The blueberries I used were spectacular and very inexpensive at the time.
This was over five years ago so I can't remember what else I put in it. There are recipes out there for that type of thing. There must be! I don't work w/o a recipe very often!
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JodieLyn
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| Posted: Jan 12 2007 at 7:35pm | IP Logged
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they make a pectin just for this now.. I believe you don't get as much jam for the same amount of fruit.. and I have to buy the fruit so... I haven't tried it.. but maybe getting a box and look over the included recipes would work.
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aussieannie
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| Posted: Jan 13 2007 at 6:01am | IP Logged
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Jodie, do you mean pectin mixed with fruit juice concentrate?
Amie, I am so glad to hear this - at least it makes me realise it is not just the 'manufacturers' who can make this considering it is a rarer way of making jams.
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amiefriedl
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| Posted: Jan 13 2007 at 4:50pm | IP Logged
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I remember using a pectin. In fact I still have a box of it.....
Okay, it is Pomona's Universal Pectin...says "Jells with honey, sugar, artificial sweetener or just pure fruit.
Makes approx 20 c. of jam. recipe and instructions inside the box. Yup, that is what I did.
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JodieLyn
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yes, most jams do need more pectin than just that in the fruit.. I think the "butter" like apple butter is made without additional pectin.
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Cheryl M.
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| Posted: Jan 13 2007 at 6:55pm | IP Logged
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I, too, have used Pomona's Universal Pectin with great success - I love the stuff as it thickens based on the calcium content of the fruit and not the amount of additional sugar added to a recipe. I purchase it at a local health food store or Whole Foods. Using it I've been able to really reduce the amount of sugar added to jams. There is also a little packet included in the box to make calcium water to add to the fruit mixture. It's wonderful stuff!!! 
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4Real Forums : Tea and Conversation
Topic: Has anyone made sugar-free jam?
