Jam-making - a sugar question.

Softstuff

AussieLass wrote: »

Looks like you'll have to make jam with it.

Although now that you mention it, a dehydrator would be nice.

I'm still not convinced I couldn't use it otherwise, albeit appropriately. Wondering about a lime cream dessert. Something that would already have a bit of acidity, and would set anyways. And I'll make some lime curd (getting the sense limes are cheap at the mo yet?)

As for the dehydrator, I still find it overrated. Fortunately I got mine pretty cheap. I'd trade it for some baking ingredients right now :rotfl:

whatatwit

I think you may get an offer of lettuce or zucchini

spookmeister

Greetings all. I'm gonna try making some strawberry jam using home-grown allotment strawberries but my breadmaking book says about using preserving sugar.

1) What's the diference between this and say granulated or caster?

2) Where do I get it - I suspect that even my tesco extra won't sell it.

2) Can I use anything else? My neighbour always gives me lots of different thing and it would be nice to give her some jam but she is diabetic.

3) Any other tips.

Cheers.

S.

davetrousers

I take it measn Preserving as in Preserve - another name for Jam

PUP

aurorahelios

To get jam to set you need pectin, strawberries don't have any natural pectin so you need to add it in somehow. Preserving sugar has added pectin to do the job, or you can use ordinary granulated sugar and add the pectin yourself by using high pectin fruits such as lemons or redcurrants.

I would be surprised if Tesco don't sell the preserving sugar, my local does and its only a small store.

cashpoortimerich

I have always just used whatever sugar is knocking around and the juice of half a lemon. If it has been boiled enough but it looks like it won't set then I just add some more lemon juice. It may be haphazard but it's the way my mum did it and I've never seen a batch ruined yet!

Penelope_Penguin

spookmeister wrote: »

Greetings all. I'm gonna try making some strawberry jam using home-grown allotment strawberries but my breadmaking book says about using preserving sugar.

1) What's the diference between this and say granulated or caster? As others have said, preserving sugar has extra pectin. I use Delia's recipe that adds lemon juice to improve set.

2) Where do I get it - I suspect that even my tesco extra won't sell it. Supermarkets or specialist grocers.

2) Can I use anything else? My neighbour always gives me lots of different thing and it would be nice to give her some jam but she is diabetic.

3) Any other tips.

Cheers.

S.

We have a thread here - reduced sugar jam. Recipes using sweeteners.

HTH, Penny. x

betterlife

you can buy JAM SUGAR i find it the easiest, as you boil it for how long it recommends and it done, you dont have to worry about getting it to a certain temp. has worked perfectly everytime for me. can get it from most supermarkets.

lindauk

My nan taught me to make jam when i was about 16 and i have been making it ever since (i'm only 21 now). I made strawberry jam a couple of years ago with ordinary granulated sugar and i didn't add an pectin (as i have never needed to and for some reason my nan was really against it) and it cam out perfectly nice and gooey with whole strawberries in it. At the end of the day even if it doesn't work you will have lots of sauce fro ice-cream!! Good Luck.

doddsy

cashpoortimerich wrote: »

I have always just used whatever sugar is knocking around and the juice of half a lemon. If it has been boiled enough but it looks like it won't set then I just add some more lemon juice. It may be haphazard but it's the way my mum did it and I've never seen a batch ruined yet!

Have been making jam for 25 years by this method. Would not pay extra for pectin or preserving or jam sugar. I always make a big jug of lemonade with the lemons after they have been squeezed as well.

Good luck and have fun with it!