Low-sugar, no-pectin jams


	Low-sugar, no-pectin jams

Lexica

7-1-2009 5:41 PM

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tags:

food, cooking, preserves, jams

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<div style="margin: 12px 0px; font-family: arial; color: #333333; background: #ffffff; border: solid 4px #e5e5e5; width: 100%; clear: left;"><div class="CM_CTB_Content_Wrap" style="margin: 0px; padding: 0px;background-color: #ffffff;"><div style="border-bottom: solid 1px #dcdcdc; white-space: nowrap; margin-bottom: 8px; background-color: #eeeeee ;background-image: url(http://www.clipmarks.com/images/source-bg.gif); background-repeat: repeat-x; height: 24px; line-height: 24px; vertical-align: middle; padding-bottom: 4px; color: #666666; font-size: 10px;" ><a href="http://clipmarks.com/clip-to-blog/" title="see clips that are hot right now"><img src="http://content.clipmarks.com/blog_embed/ff2228b3-e681-48b9-8375-2c39dfc2ea6b/65F6DABC-AB2F-4736-BFF2-1203AE9F6C1F/" alt="" width="19" height="19" border="0" style="vertical-align: middle; margin: 0px 4px; display: inline; border: none; float:none;" /></a>clipped from <a title="http://www.culinate.com/mix/dinner_guest/jammin_with_summer_fruit?utm_source=NL20090701&utm_medium=email&utm_content=Jammin&utm_campaign=Summers_Bounty" href="http://www.culinate.com/mix/dinner_guest/jammin_with_summer_fruit?utm_source=NL20090701&utm_medium=email&utm_content=Jammin&utm_campaign=Summers_Bounty" style="font-size: 11px;">www.culinate.com</a></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://www.culinate.com/mix/dinner_guest/jammin_with_summer_fruit?utm_source=NL20090701&utm_medium=email&utm_content=Jammin&utm_campaign=Summers_Bounty"><div align="center"><img src="http://content6.clipmarks.com/blog_cache/www.culinate.com/img/4BCE95D1-518D-4673-8027-5D0828D30B4E" alt="homemade jams" /></div></blockquote><div style="height: 2px; font-size: 2px; background: #dcdcdc; border-bottom: solid 1px #f5f5f5; margin: 2px 4px;"></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://www.culinate.com/mix/dinner_guest/jammin_with_summer_fruit?utm_source=NL20090701&utm_medium=email&utm_content=Jammin&utm_campaign=Summers_Bounty">With fruits at the peak of ripeness and flavor right now, it’s a great time to make jam and preserves, and it’s very easy</blockquote><div style="height: 2px; font-size: 2px; background: #dcdcdc; border-bottom: solid 1px #f5f5f5; margin: 2px 4px;"></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://www.culinate.com/mix/dinner_guest/jammin_with_summer_fruit?utm_source=NL20090701&utm_medium=email&utm_content=Jammin&utm_campaign=Summers_Bounty">With only three ingredients — ripe fruit, sugar, and lemon juice — you can distill the tastes of summer into luscious jams</blockquote><div style="height: 2px; font-size: 2px; background: #dcdcdc; border-bottom: solid 1px #f5f5f5; margin: 2px 4px;"></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://www.culinate.com/mix/dinner_guest/jammin_with_summer_fruit?utm_source=NL20090701&utm_medium=email&utm_content=Jammin&utm_campaign=Summers_Bounty">The better the quality of the fruit that you use, the better your jams will be</blockquote><div style="height: 2px; font-size: 2px; background: #dcdcdc; border-bottom: solid 1px #f5f5f5; margin: 2px 4px;"></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://www.culinate.com/mix/dinner_guest/jammin_with_summer_fruit?utm_source=NL20090701&utm_medium=email&utm_content=Jammin&utm_campaign=Summers_Bounty">Over the years, I’ve tried many recipes and techniques for making jam, and I’ve found that the simplest method works best for me. I don’t use commercial pectin (a gelling agent for jam and jelly) at all. I don’t like the flavor of pectin, and I have found that most fruits have enough natural pectin to gel adequately. Pectin requires a specific range of sugar and pH to set up properly. When you skip the pectin, you simplify the whole process significantly.</blockquote><div style="height: 2px; font-size: 2px; background: #dcdcdc; border-bottom: solid 1px #f5f5f5; margin: 2px 4px;"></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://www.culinate.com/mix/dinner_guest/jammin_with_summer_fruit?utm_source=NL20090701&utm_medium=email&utm_content=Jammin&utm_campaign=Summers_Bounty">I’ve been experimenting this year with substituting stevia (a natural sugar substitute) for a portion of the sugar</blockquote><div style="height: 2px; font-size: 2px; background: #dcdcdc; border-bottom: solid 1px #f5f5f5; margin: 2px 4px;"></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://www.culinate.com/mix/dinner_guest/jammin_with_summer_fruit?utm_source=NL20090701&utm_medium=email&utm_content=Jammin&utm_campaign=Summers_Bounty">I’ve been very happy with the results, and no one else has even noticed that they are eating low-sugar jam</blockquote></div><div style="margin: 0px 6px 6px 4px;"><table style="font-size: 11px;border-spacing: 0px;padding: 0px;" cellpadding="0" cellspacing="0" width="100%"><tr><td style="background:transparent;border-width:0px;padding:0px;">&nbsp;</td><td align="right" style="background:transparent;border-width:0px;padding:0px;width:107px" width="107"><a href="http://clipmarks.com/share/65F6DABC-AB2F-4736-BFF2-1203AE9F6C1F/blog/" title="blog or email this clip"><img src="http://content6.clipmarks.com/images/c2b-foot.png" border="0" alt="blog it" width="107" height="17" style="border-width:0px;padding:0px;margin:0px;" /></a></td></tr></table></div></div>

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