Author Topic: Making strawberry jam/preserves? (Read 18080 times)

merigayle · « **on:** June 13, 2015, 06:01:35 PM »

Want to do this tomorrow, hints? tips? recipes? Hopefully not too much sugar. Pectin or no pectin? I have 4+ quarts of strawberries from the CSA and may pick more tomorrow.

nadra24 · « **Reply #1 on:** June 13, 2015, 08:51:53 PM »

You can't really make jam that is low sugar, because it's an important component in getting the jam to set up. If you use lower sugar pectin, it's still like two cups of sugar for four cups of fruit. The ones that advertise no sugar usually use Splenda. Personally I like strawberry freezer jam made with the low sugar Sure Jell in the pink box. The instructions say to mash the berries but I like a smoother jam and I'm also lazy, so I just throw the fruit in the blender and pulse until it's kinda chunky but mostly puréed. I did find this website that talks about making jam without commercial pectin, looks like it has some good information: http://highheelgourmet.com/2013/07/04/basic-jam-for-beginners/

Natasha · « **Reply #2 on:** June 13, 2015, 11:32:51 PM »

I've only made freezer jam but it was easy and delicious.

merigayle · « **Reply #3 on:** June 14, 2015, 06:31:08 AM »

We buy a wild berry jam that has no sugar in it at the store. Will have to research freezer jam, does it stay in the freezer?

merigayle · « **Reply #4 on:** June 14, 2015, 06:39:40 AM »

Quote from: nadra24 on June 13, 2015, 08:51:53 PM

You can't really make jam that is low sugar, because it's an important component in getting the jam to set up. If you use lower sugar pectin, it's still like two cups of sugar for four cups of fruit. The ones that advertise no sugar usually use Splenda. Personally I like strawberry freezer jam made with the low sugar Sure Jell in the pink box. The instructions say to mash the berries but I like a smoother jam and I'm also lazy, so I just throw the fruit in the blender and pulse until it's kinda chunky but mostly puréed. I did find this website that talks about making jam without commercial pectin, looks like it has some good information: http://highheelgourmet.com/2013/07/04/basic-jam-for-beginners/

Interesting linking! One of my friends did just sugar, strawberries and lemon for hers. I have to look at my wild berry jam jar at the ingredients, pretty sure no pectin or sugar.

RioG · « **Reply #5 on:** June 14, 2015, 07:13:34 AM »

we don't use pectin. it results in a thinner jam but i like it that way. we do use a shit ton of sugar though

i just saw a recipe for freezer jam using 2 tbsp of honey and Chia seeds to gel it. it would have to stay in the freezer though. there would be no way of preserving and keeping shelf stable.

merigayle · « **Reply #6 on:** June 14, 2015, 07:31:37 AM »

Our jam is grape juice, wild berries, apple pectin. So I guess it does have pectin. It is the best jam we have ever had!

RioG · « **Reply #7 on:** June 14, 2015, 07:38:07 AM »

I've got rhubarb in the freezer i want to use up with this years strawberry jam. just waiting for the season to fully come on so the flats are cheaper.

last year dh foraged wildberries for jam too. it was both hilarious and awesome.

he tilled another garden best yesterday. I'm going to get fall bearing strawberries today to plant. hoping this time next year our berries will be free!

merigayle · « **Reply #8 on:** June 14, 2015, 07:39:58 AM »

I have probably 4 quarts of strawberries from the CSA and am resisting the urge to pick some of the last ones today

merigayle · « **Reply #9 on:** June 14, 2015, 07:53:35 AM »

the wild berry one is hands down the best we've had

http://www.croftersorganic.com/productcategory.php?category=Just%20Fruit%20Spreads

merigayle · « **Reply #10 on:** June 14, 2015, 08:23:25 AM »

My newest cookbook has a berry jam recipe using chia seeds and dates, hmmmmmmmm.

merigayle · « **Reply #11 on:** June 14, 2015, 12:02:09 PM »

Ok! I made two batches

One was the Ball recipe for low sugar (1/2 cup) and pectin (1.5tbs) and OMG it tastes yummy, it is in the jar setting now. The other one was dates for sweetening and thickening and ground white chia seeds for thickening. It was good, but of course the real sugar one is better

will give a full report after they set.

nadra24 · « **Reply #12 on:** June 14, 2015, 12:08:07 PM »

Quote from: merigayle on June 14, 2015, 07:31:37 AM

Our jam is grape juice, wild berries, apple pectin. So I guess it does have pectin. It is the best jam we have ever had!

They probably reduce the hell out of the grape juice so there's enough sugar content to get the jam to set up.

Freezer jam is stored in the freezer until you're ready to use it, then you keep it in the fridge.

merigayle · « **Reply #13 on:** June 14, 2015, 12:16:25 PM »

Quote from: nadra24 on June 14, 2015, 12:08:07 PM

They probably reduce the hell out of the grape juice so there's enough sugar content to get the jam to set up.

Freezer jam is stored in the freezer until you're ready to use it, then you keep it in the fridge.

Well, it has apple pectin in it too. It is delicious.

RioG · « **Reply #14 on:** June 14, 2015, 04:15:26 PM »

13 jars of strawberry rhubarb jam done up today meri... you would have had a heart attack at the sugar meri

but it's hella good.

merigayle · « **Reply #15 on:** June 14, 2015, 04:59:19 PM »

Quote from: RioG on June 14, 2015, 04:15:26 PM

13 jars of strawberry rhubarb jam done up today meri... you would have had a heart attack at the sugar meri but it's hella good.

Probably. Sheesh, use some dates next time

j/k :p

MORE STRAWBERRIES TOMORROW at the CSA

RioG · « **Reply #16 on:** June 14, 2015, 05:02:18 PM »

i wouldn't mind trying a reduced sugar recipe but i figure you eat it in such small quantities.

merigayle · « **Reply #17 on:** June 14, 2015, 05:27:24 PM »

I think i will even cut the sugar more. Both set up nicely and both tasted great!

RioG · « **Reply #18 on:** June 14, 2015, 05:48:50 PM »

did you try the Chi one? can it be hot water bathed?

merigayle · « **Reply #19 on:** June 14, 2015, 05:49:48 PM »

Quote from: RioG on June 14, 2015, 05:48:50 PM

did you try the Chi one? can it be hot water bathed?

I did. I made a batch of each. The chia one used diced dates as the sweetener. I guess it could be hot water bathed?

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Author Topic: Making strawberry jam/preserves? (Read 18080 times)