Just Jamming

It's good to be back amongst friends.  I missed you guys too!  Thank you for the nice welcome back.

It's nice to know, that there are many of you still out there making jam and that I'm not a dying breed.  I hope I didn't imply that there was anything wrong with freezer jam.  Heavens no.  If you are making any kind of jam:  kudos!  In praise of FJ; I do like that you don't need to use as much sugar to make it and that it tastes more like fresh fruit.  But for those reasons I mentioned, canned jars still work best for me.  I'm often asked how I make my jam, so I thought I'd share a little bit about that for beginners or anyone else interested in reducing the amounts of sugar called for in traditional recipes. 

Basically, the amount of sugar needed to set up fruit depends on pectin.  Some fruits are naturally high in pectin, but determining that is difficult because pectin breaks down considerably as fruits ripen.  Without sufficient amounts of pectin you have to add nearly double the amount of sugar-to-fruit ratio, and then boil to the "soft-ball stage" for jam to thicken properly.  It's a bit of a guessing game, even with a candy thermometer for guidance.  Additionally, the cooking time can seem endless because you need to stand over a hot spattering pot and stir at intervals to keep the jam from scorching. 

When I began making jam years ago, I didn't like adding gelatin (because of its animal origins), so that is the way I did it.  Then I discovered natural pectin made from citrus peel and it was transforming.  I use Pomona's Universal Pectin (available at most health-food stores), which allows you to use low amounts of sweetener.  Even honey.  It's power is activated by calcium (included in a packet you mix with water), not by sugar content--so you retain more of the fruit flavor.  Recipes for making jam are included in the box. 

More recently, I chanced to try Mary Jane's ChillOver Powder and was not disappointed.  Her product is marketed as a gelatin substitute, but also works great for jam.  It's made from Kanten (agar agar) a sea vegetable used primarily in Japan. I must say the flavor, color and texture of this jam was excellent.  The sugar to fruit ratio was half—4 cups fruit + 2 cups sugar, not as low as citrus pectin, but still very good, and again, short cooking time.  It was a little watery when I was spooning into jars, and boy was I nervous, but it set up beautifully.  The only downside is the price.  One box contains four packets which is enough for 8 cups of fruit.  So if you have a lot of jamming to do, it might not be economical unless you are getting your fruit and berries free from your backyard.  But worth it (I think) if you are entering your jam at the county fair.  Or, inviting friends for tea and scones. 

Comments

[Velma]

Thank you very much for the information on the natural pectin. I will try it next year, as I have put up all of the jam I need for this year. Your scones and jam look mouth watering good. I wish I lived close enough to have some with you while we exchange recipes.

[Lavender Dreams]

I have been loving the scones with fresh fruit! Great info in your post! Thanks!

[Judy]

I saw that and wondered how good it would be. Thanks for the tip.

[cathleen]

I love how you JAM! Really, Vicki...I am so happy you are back and thanks for the inspiration to start making some jam of my own. I LOVE how pretty the jars look when they are lined up on a vintage linen covered shelf. So cozy, especially on a cold winter's day.

[Elizabeth]

I always thought pectin was from fruit origins? Gelatin is from animals, but to my understanding, pectin is from non-animal sources. I hope so, anyway, because I'm a vegetarian and I always use regular store pectin (Ball brand, I think) in my jam. :) The only ingredients listed are fruit-origin ones.

Love the scone photo--it's making me want to make some. MMM.

[alexis]

I have an idea for you if you ever put up any apples. My mom was trying to make apple jelly and didn't do it quite right. It came out with the thickness of honey. I think she said she just overcooked it. Since you obviously know what your doing when it comes to canning, maybe you already know what she did wrong. Anyways, it was the best thing I have ever tasted. We called it apple honey. And of course since it was so good it did not last very long. Which made me sad, very sad.

[Christy]

I have used Pamona's several time and really really liked the results. I hadn't heard of the other so I will definately look into that. I make all manner of spreads from relishes, to jams, conserves and marmalades. I enjoy the challenge of melding flavors and trying new things

[vicki haninger]

Yes, you are correct about the difference between gelatin and pectin; I wrote pectin when I actually meant to say gelatin. (oops!)I appreciate you making that clarification---it's now been corrected so as not to add further confusion.

Jam on!

[Lisa]

Yummy -- I've enjoyed your jammy posts! Just want to let you know that you can get agar agar powder on amazon.com at a substantial cost savings. I never thought of making jam with it -- and it's good to know that I'm not the only one who is grossed out by gelatin.

[Elizabeth]

Whew, I'm glad that it doesn't actually have any animal ingredients in it. :) I would hate to stop eating jam! It's one of life's best little pleasures--homemade jam on homemade toasted bread with butter. :)