Strawberry Jam with no pectin
nekotish
3 years ago
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Thinking about strawberries . . . and rhubarb
Comments (5)I always post comments here about adding 'character' to jams and jellies. You have stated a good example, adding tons of sugar so pectin will set, but that leaves a clying sweetenss that hids the true flavors. I can't have either issue as sugar isn't good for diabetics. In any case to help boost the flavor, you might want to try and add some acid blend to the jam before its poured in jars. Taste beforehand to see if it has enough tartness to improve the overall taste, hence, 'character'. About haf a tespoon for a 5 cup batch would be a good starting point. The acid blend is made of 1/3 each of citric, malic, and tarteric acids, which are all fruit based and ae also used in making wines to improve acidity, its in granular form. You can find the acid blends at wine making supply stores. I go though about a pound of it per year, and add it to fruit drinks, carbonated beverages, and many things I like to offset the Splenda or other atrificial sugar taste. Adding rhubarb may help increase acidty too, slice it into 1/4 inch thick wafers so it doesn't leave long fiberous strands in the jam. Rhubarb will be in season here in about a month. It does contain a trace of oxalic acid, and more so in the leaves to the point of being toxic. I must avoid it however due to kidney issues....See MoreDoes strawberry jelly need lemon juice?
Comments (5)If you're asking if strawberry jelly needs lemon juice for safety, no. Strawberries tend to be lower in pectin and some strawberry recipes do call for lemon to increase the natural pectin level and improve the set. Strawberries differ regionally and by season; it can be difficult to determine which recipe will work best with your particular growing conditions, but either way is just fine as far as risk is concerned. Carol...See MoreNew to canning - strawberry jam?
Comments (10)I make strawberry jam without pectin from a recipe kayskats sent me (the Ball Complete Book and many other sources have similar - check Small Batch Preserving and Joy of Jams). The key is to let it set overnight in a shallow baking pan so the fruit absorbs more of the sugar. It still may end up more like "preserves" than "jam" depending on how stiff you like your jam. Here it is - you can make it more of a jam by mashing the berries and cooking it a little longer so it's thicker: Strawberry Preserves Source: Cooperative Extension Service of the University of Georgia. The berries remain whole and plump .. do not expect the syrup to set... it's a syrup. Makes about 4 half pints 1 1/2 quarts strawberries stems removed 5 cups sugar 1/3 cup fresh lemon juice Chose firm red, ripe berries. Do not use berries with hollow cores. Combine strawberries and sugar. Let stand 3 to 4 hours. Bring strawberry mixture slowly to a boil, stirring occasionally until sugar dissolves. Add lemon juice. Cook rapidly until berries are clear and syrup thick, about 10 to 12 minutes. Pour into a shallow pan. Let stand uncovered 12 to 24 hours in a cool place. Shake pan occasionally to distribute berries through syrup. Heat mixture and pour hot preserves into hot sterile jars, leaving 1/4" head space. Wipe jar rims and adjust lids. Process 5 minutes From Small Batch Preserving: Favorite Strawberry Jam 4 C halved firm strawberries 2C sugar 1/4 C lemon juice 1. Mix berries and sugar, let stand for 8 hrs, stirring occasionally. 2. Place mixture in medium SS saucepan, Bring to boil over medium heat. Add lemon juice, return to boil and boil rapidly for 5 minutes. Remove from heat, Cover, and let stand for 24 hrs. 3. Bring mixture again to full boil over high heat and boil rapidly 5 minutes, stirring constantly. Remove from heat, ladle into hot jars and process 10 minutes in BWB. Makes 2.5 cups (1 pint and 1 4 oz gift jar,2 half pints and 1 gift jar, or 5 tiny jars) - Gotta double this recipe!...See MoreConfused About Apple Pie Jam/Apple Pie Filling
Comments (20)Well then, that must have been my problem because I did double the recipe!! I didn't realize you couldn't! I know you're not supposed to fool around with amounts in recipes so you keep the acid ratio correct, but where this was just strawberries and sugar and nothing else in the recipe I figured it was ok! I guess not! And I measured out 4 quarts of whole strawberries. The recipe was 2 quarts of strawberries and 6 cups of sugar. It didn't say to cut them or mash them before measuring - in fact (I'm remembering off the top of my head here as I don't have the book with me) it said to crush the strawberries one layer at a time and then to mix with the sugar, so it sounded to me like you measured the whole strawberries, then crushed them and that's what I did. I'm not going to fuss with what I already made - as I said, it won't go to waste as hubby will use it as pancake topping - we've even been known to plop a spoonful of jam in a bowl of oatmeal, so this stuff will work for that as well. But I'm glad I spoke up because for future adventures in jam, I wouldn't have known any of this and would probably have given up on it if I kept failing! And I thought it was weird that the jam recipe that used the pectin used an extra cup of sugar from the one without pectin. I've learned so much from just this thread - thanks so much guys! I want to take my next adventure into the realm of peaches! Peach jam sounds yummy and if I fail again, hubby does like peaches, so he'll have more pancake topping than he knows what to do with lol!! Lisa...See Morenekotish
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