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Each evening as I harvested the day’s produce and eggs, bringing in a half to a full cup of raspberries, I got more frustrated with the results of my batch of jam.  The new berries were put in a wide mouthed pint jar and frozen, new ones added each night.  The original batch so sweet and so gummy that it didn’t even work well in a smoothie without melting it first.  Today’s harvest of berries filled the jar plus a half a cup or so.  After some research from various cookbooks, homesteading books, and the internet, I decided to see if I could salvage the batch.  Again, down came the pots, the jars and lids.   The original 6 jars were warmed slightly to thin the sickly sweet goo.  The new fresh and frozen berries crushed in the bottom of the jam making pot with the potato masher.   Once they were beginning to cook, the first batch was added back to the pot with a quarter cup of water and a good splash of lemon juice and cooked til a gel test on a spoon showed a product that jelled but didn’t clump.  The re-canning in clean jars with new lids has been done.  The now 7 jars have all given the satisfying pop as they cool, so they are all sealed.  The new process was less frothy looking and the foam easier to skim, so the jars are a pretty ruby color throughout.  After they cool and I can do a tip test, I will see if I have 7 jars of jam or 7 cups of raspberry syrup.  Hopefully, when I open one, I will have a jam that is spreadable.  It tasted better when I checked it.  When my peach jam didn’t jell (my fault for using old pectin), I bought liquid pectin and it seems to give a thicker consistency jam which I don’t like.

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If any of my readers out there have jam recipes for low sugar (not artificial sweetener, I can’t use that stuff), or have found a good source of recipes for low sugar jams, I would love to have it.  It is counter intuitive to  me that most jam recipes call for sugar equal to or more than the amount of fruit.  That takes a healthy product and makes it unhealthy.

 

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