Homemade strawberry jam

Zazen999

Kevie192 wrote: »

Thanks ladies.

The Jamie recipe uses just half the sugar to fruit... As these strawberries are already very sweet, I think that should be enough (i really don't want it to be too sweet) but will the jam sugar still have enough pectin to set at this concentration?

The sugar preserves it as well as getting it to set. I have always used the same weight of sugar as fruit and jam sugar; if you don't use jam sugar AND only use half the weight of normal sugar then I'm not convinced it will last as long or set properly.

Why not try a small batch - and see how that goes.

There are hundreds of different recipes, but I learnt from my Aunt and she used certo for years; so once jam sugar came out I never looked back. Makes it so easy to do.

Kevie192

Ah, just noticed the JO recipe says it only lasts a week!!! Probably the low sugar content

Will go with equal weights then

Kevin x

Zazen999

Hi.

If you've not made it before; I really recommend trying a small batch; if it goes wrong [ie rock hard] then there will be no tears.

Penelope_Penguin

Zazen999 wrote: »

The lemon juice doesn't help it set; it stops it from foaming too much. I like the foam though and always put this into one jar and have that jar first. Usually before it is cool.

Lemon juice does help the set After the jam is set, you can add butter as it cools, to disperse the foam.

I use Delia's recipe, which uses 75% sugar to fruit by weight.

Like Ladyhawk, I never use pectin, jam sugar or other setting agents (just granulated sugar and lemon) and my jam always sets well

Zazen999

Penelope_Penguin wrote: »

Lemon juice does help the set After the jam is set, you can add butter as it cools, to disperse the foam.

I use Delia's recipe, which uses 75% sugar to fruit by weight.

Like Ladyhawk, I never use pectin, jam sugar or other setting agents (just granulated sugar and lemon) and my jam always sets well

I always thought the pectin in lemons was in the rind, not the juice.

There are hundreds of recipes and I'm sure they are all right.

MrScience101

This is my grandma's infamous upside down strawberry jam. I always thought it tasted great. It uses a lot less sugar than most, but still enough to make it really sweet.

It said I couldn't post it with the url because of spammers.

You'll have to copy and paste the link, or if I just violated a policy an admin is free to delete/modify it.

Thanks!

mrscience101.com/index.php/2019/04/01/grandmas-infamous-upside-down-strawberry-jam/