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iowadewayne

'Adjusting' strawberry preserves or jam

iowadewayne
16 years ago

Hello,

Noobie canner here, I've been lurking here a few days. I made some preserves and jam last night. Tried the typical tons of sugar type recipe. Not bad at all, but they are going to be just a little sweet for my taste. How do I adjust the sweetness down just a bit, without losing the syrup portion of a jam recipe? I saw some of the recipes say you can just delete the sugar. It would seem that is just going to yield a jar of frozen strawberrys. I thought of increasing the lemon juice, but thought I might ask here first before I hurt the gelling characteristics of a recipe. Recipe in question here was 5 cups of berries, three cups sugar, 1 cup water and powdered pectin. This recipe had no lemon juice at all. Glad I made a small batch.

Thanks

Dewayne

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