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Archive for the ‘Blackberry Jam’ Category

If you’re into making jam, you’ll know the amount of sugar that goes into it… it’s CRAZY!! Even for low sugar recipes it’s still calls for too much sugar for my liking. I tried to cut down even more sugar with low sugar recipes, but then my jam won’t jell properly, producing a thin flowing spread… Other times the jam jelled too much and it’s s bit difficult to spread.

Well, no more of this hit or miss! While I was looking for liquid pectin (in hope to use pectin in a more flexible way for making very small batch of jam like 2-3 small jars), I stumbled upon Pomona’s Universal Pectin on an online forum. What’s so special about Pomona’s Pectin? Several things: it uses calcium instead of sugar to activate the jelling, which means way less sugar used and thus yielding a more fruity flavor. Honey or other sweetener can also be used instead of sugar. I can create my own jam recipes without worrying how much sugar to use to reach the jelling point, and not to mention small batch versatility. I ordered my Pomona’s Pectin on Amazon, but someone mentioned Whole Foods carries the product. Don’t be scared by its price, because one packet of Pomona’s can make A LOT of jam (22 eight-ounce jars)!

Enough talking. Here’s the verdict of my very first trial with Pomona’s Pectin:

1. Shape– the spread is nice and easy, not too thick not too thin.

2. Flavor– definitely more of the fruit flavor with light sweet taste. I used sweet blackberries this time so the jam is more on sweet rather than tangy side despite of lemon juice concentrate used. Depending what fruit you used and what additional flavor (tangy v. sweet, besides the fruit flavor), adjust the amount of lemon juice and sugar accordingly.

Blackberry Jam

Blackberry Jam (using Pomona’s Universal Pectin– makes 2 1/2 eight-ounce jars)

Ingredients:

2 cups mashed sweet blackberries

1 tsp calcium water– prepare as directed per Pomona’s Pectin, see note below

2 tbsp lemon juice concentrate– see note below

3/4 cup sugar

1 tsp Pomona’s Universal Pectin– see note below

Method:

Sterilize the jars– put jars, lids and rings in a pot filled with water to cover the parts. Bring to a boil then turn off heat. Keep the parts in hot water, this will prevent the glass jars from cracking when filling with hot jam later.

While the jars are sterilizing, make the jam– add mashed fruits, calcium water and lemon juice concentrate to a sauce pan. Stir to mix well. Bring to a full boil on high heat. Mix together sugar and pectin in a separate bowl. When the fruits mixture is boiling, pour in sugar mixture, and stir vigorously 1-2 minutes while it returns to full boil again. Turn off the heat.

Remove jars, lids and rings from hot water. Carefully spoon in jam into the jars, leaving about 1/2 inch space at the top. Wipe off any jam spills on the rim with a paper towel. Place the lids and rings on, loosely screw the rings (this allows air to escape during water bat

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