| T O P I C R E V I E W |
| Leezard |
Posted - Jul 11 2008 : 07:14:51 AM
Does anyone have any tips for using less sugar in your jam making? I know they make the no sugar stuff but that uses splenda and I don't want to go that direction. What's worked for you?
http://ruby--slippers.blogspot.com/
www.leezard.etsy.com |
| 9 L A T E S T R E P L I E S (Newest First) |
| tziporra |
Posted - Jul 14 2008 : 10:08:54 AM
Another advocate of the Pomona pectin here. I'm not a health foodie, I'm just a regular old foodie, and no sugar jam tastes SO much better to me. Just perfect berries canned at peak season.... somehow I never get enough put up to last us through the winter.
My pectin jam is a little softer than store-bought, but I don't mind at all. That way I can use it for waffle and cake topping as well as on toast ;)
Best,
Robin |
| Leezard |
Posted - Jul 14 2008 : 07:34:24 AM
I did find the Pomona so I'm going to order some and try it out with some fall raspberries, glad to see someone else who's had a good experience with it.
http://ruby--slippers.blogspot.com/
www.leezard.etsy.com |
| Amie C. |
Posted - Jul 14 2008 : 06:17:40 AM
You don't have to use Splenda or other substitutes in any "no sugar" pectins. I use the plain old Ball brand from the grocery store. They give you measurements for sugar substitutes if you want to add them, but it's totally optional. I add Splenda because my husband likes it, but I've made the jam without it too. |
| Nigella |
Posted - Jul 13 2008 : 6:05:03 PM
Elizabeth, my mom made raspberry jam one year and forgot to add the sugar- it was the best thing I have ever tasted!! I think I single handedly devoured the entire batch! When I'm set up to make my own jam I think I'll try to just pick the ripest berries I can find and then just enjoy them the way they were meant to taste: no sugar added! :D
Just Peachy :) |
| herbquilter |
Posted - Jul 11 2008 : 9:02:36 PM
I have used Pomona pectin for at least 15 years now. I love it. The jam tastes so fresh. We use 2 parts fruit to 1 part sugar, which is less than 1/2 what normal recipes call for. I really like that I can use a huge kettle & make the batch 8x's the recipe all at once and it comes out perfect every time.
We even use it to make Jalepeno jelly, but our favorite is Mixed Berry. You can't go wrong with free fruit & that what's free in our part of the country.
Azure Farms carried Pomona, they even have it in bulk.
Blessings,
Kristine ~ Mother of Many, MRET & Wellness Coach
Farmgirl Sister #97
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| Leezard |
Posted - Jul 11 2008 : 3:55:30 PM
Thanks so much for the ideas ladies! They will be a great help with my next round of jam canning :)
http://ruby--slippers.blogspot.com/
www.leezard.etsy.com |
| lovelady |
Posted - Jul 11 2008 : 11:18:12 AM
There is a product called Pomona pectin that uses much less sugar than normal jam recipes. I have not personally used it yet, but I have talked to several other people who have, and they all loved it. I am not sure if it will be in stores in your area, as I haven't found it here in Indiana, but if you google Pomona pectin you should be able to order it online. |
| windypines |
Posted - Jul 11 2008 : 09:44:06 AM
I have made all my jams and jellys with crab apple syrup for pectin, for many years now. Then I use about half the recommmended sugar (to taste). It takes a bit longer for it to get thick, but we love it this way.
Michele |
| Montrose Girl |
Posted - Jul 11 2008 : 09:43:04 AM
I do it all the time. They have a low sugar pectin. I added about a 1/2 cup when it called for 4 to 6 into my strawberry jam. Part of the difference is also letting the liquid boil out some. The batch that had less liquid set up really well, while the other not as much. The recipes in the low sugar pectin also talk about the substitiues but I avoid them too. Another way is to cut up some apple and boil that. Apples have pectin naturally. I saw a recipe to make natural pecitn once, but that was years ago.
Best Growing |
