Not everything about the links I share are going to be things I necessarily agree with or endorse, but they all have some valuable things to glean from! Take what you can use :)

Tuesday, August 11, 2015

Small Batch No Pectin Preserves


I love jam. I really REALLY love jam! One of my favourite things about jam are all the flavours you can find! However, if you want to get naturally sweetened jam the playing field get's a lot smaller! Browsing the aisle loaded with white sugar and high fructose corn syrup you'll find such taste bud tantalizers as Apricot Peach Passionfruit! Head on over to the Organics aisle and you'll do well to find anything more exciting than the usual strawberry and raspberry! Now don't get me wrong, I love strawberry and raspberry jam as much as the next person, but I want VARIETY! I'd also like to make it myself so I know exactly what it going into it and can make any flavour I feel like! I want to make small amounts because by the time I finish a jar of jam I'm ready for a new flavour! Did I mention I don't want to have to use pectin? I don't want to have to can it either! I can get low sugar needed pectin if I want to make big batches of jam to can, but I just want to make a single jar of jam with the amount of sweetener I want to use! So I use this recipe and make my own!

For 1 pint of jam...

1 lb fruit of choice (washed, peeled, chopped, etc.)
1/4 to 1/2 cup sweeter of choice (honey, sucanat, etc.)

Mix and marinate in the fridge overnight. The next day dump sweetened fruit with all it's juices into a shallow, wide pan. Stirring frequently, bring to a simmer over medium heat and simmer until fruit is softened.

1 1/2 tsp lemon or lime juice
good pinch of dry flavorings (herbs, spices, grated zest, grated ginger, etc.)

Stir in, mash or use a stick blender to get the fruit to the desired consistency, smooth or chunky. Taste and adjust as needed. Continue to cook down until as thick as desired.

1 1/2 tbsp wet flavorings (vinegar, wine/liqueur, extracts, etc.)

Stir in, taste, adjust, pour into pint jar, let cool, and place in fridge.

If you get tired of eating your jam on toast, biscuits or pancakes...try making ice cream with it! I'd throw in a couple pastured egg yolks in there too for good measure ;).

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