Thursday, 27 October 2016

Basic Jam for Beginners.

- Making Jam Without Refined Sugar | Huffington Post
- BBC Food - Jam's sticky situation: How much sugar is too much?
Do you have any overall tips for success when it comes to making jam without refined sweeteners?

1.Practice, practice, practice!
And write down what you did so you can either replicate it if it comes out right or find your mistake if it didn’t.
2.Remember, when making jams without refined sugar, it will not gel the same.
Don’t expect a hard-set jam.
Rather, be excited about an all-natural fruit flavored spread that can do double time as a topping for ice cream or French toast, or a side dish!
3.If you want your jam to gel, add no-sugar needed pectin.
It still won’t be like a traditional jam, but it will be pretty close.
A little heavy on the pectin is better than too light, if you want a more traditional set.

What kinds of fruit make the best refined-sugar-free jam? Which fruits should be avoided?
The best and easiest to find recipes for are: apples, grapes, strawberries, peaches, pears, raspberry, blackberry, blueberry, or cherry.
Avoid: pumpkin — it is not safe to can.
I know everyone loves pumpkin butter, but it’s better left in the refrigerator.

- Put 'em Up!: Sherri Brooks Vinton: 9781603425469: Books
- Ball Complete Book of Home Preserving: Judi Kingry, Lauren Devine: 9780778801313: Books
- 100 Jams, Jellies, Preserves & Pickles: Gloria Nicol: 9781907563614: Books

- Fearless Fresh » Tame & Reclaim Your Kitchen!
- BBC Food - Jam's sticky situation: How much sugar is too much?
- Basic Jam for Beginners, All Natural, Low Sugar, No Pectin Added | The High Heel Gourmet

No comments:

Post a Comment