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Our Lady's Loom, Larder, and Laundry (Forum Locked Forum Locked)
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florasita
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Posted: July 11 2009 at 9:28am | IP Logged Quote florasita
ok I am totally terrible at making jam . I love jam just never ever get it right by making myself.
last yr I made rose petal jam it was far to swet .
is there a way to make a low sugar jam but so it does not turn out runny ?
I do not like artificial anything especially swetteners . How about pectin ? I tried lemon juice instead of pectin a few yrs back and that did not work at all .
our strawberries are just ready here and blueberries in a week or two so I'd love to get some recipes soon .
Oh I also absolutely do not like freezer jam .
Guess I'm sounding like a bit of a fuss bucket I do tend to be picky when it comes to food
any fav jam recipes ? strawberry ? blueberry ?
Thanks a bunch , Roxie

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JodieLyn
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Posted: July 11 2009 at 11:24am | IP Logged Quote JodieLyn
Roxie, check out the pectin on this site.. you can use it with no sugar or low sugar or alterntives like honey (and yes artificial sweetners even)

Pomona Pectin

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mcchatty
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Posted: July 11 2009 at 4:03pm | IP Logged Quote mcchatty
I don't use pectin in my strawberry jam
4 cups of mashed strawberries(about 2 lbs.)
4 cups of sugar or honey
1/4 cup fresh lemon juice
combine everything in a DEEP and wide pan. Put heat on medium. Stir often and initially scrape down sides a lot. As soon as sugar is dissolved, crank heat up. Keep at a rollng boil until it reaches 105C. Skim off any foam that appears- don't toss it, you can use it as "fresh jam"
To test for jelling- place a few saucers in the freezer as you begin. When you drop a teaspoon of the jam unto the cold plate you should be able to run your finger through it and leave a line. Allow to sit for 5 minutes. stir thoroughly and then pour into your jars. Process for 10 minutes

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