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douse up the end of summer by whip up some whole yield mess with seasonal fruit !
The best part of this sweet spread?There ’s absolutely no sugar added . This recipe swear on natural sugars to provide a balanced sapidity .
The followers is an excerption fromPreserving Food Without Freezing or Canningby the Gardeners and Farmers of Terre Vivante . It has been adapted for the entanglement .
Whole Fruit Jam: Save the Sugar
Sugaris a practical and sparing method of nutrient preservation — so much so that we tend to scarf out , and make jam that contain more sugar than yield ! When we distinguish that excess sugar is one of the great nemesis of the modern dieting , we might think it proficient to renounce jams altogether .
Besides , replacingwhite sugarwithbrown sugaris only a relative advance . Whole or sensitive sugar(evaporated succus from sugar cane ) would be a good substitute , but its stiff flavour often masks the taste of the fruit .
A Sweet Solution
The solution to this problem is twofold :
Knowing and applying these techniques , we can continue to preserve food right and successfully . For example , certain jams made with very little moolah must be refrigerate once opened , sooner in small jar , to foreclose premature spoilage .
For those recipes that want bread , we will use either brown or whole sugar . Other recipe are “ sugar - detached , ” or employ dear instead .
Note that the term “ sugar - free jam ” in essence is a contradiction in terms in terminal figure , since by definition , sugar is the preservative broker in jams . To be more precise , we should discuss“jams with no added boodle . ”In world , crush already stop sugar : both glucose and fructose , which naturally occur in all yield .
The Journey of Jam
jam with no added sugar were not devise by wellness - food for thought proponent wanting to reduce their sugar consumption . These preserves are an sometime tradition dating back to a time when sugar was scarce and expensive ( or even nonexistent ) . Three classic examples , and the most usually known hole of this eccentric , arepommé ( apple jelly ) , poiré ( pear jelly ) , and raisiné ( grape jelly ) .
The first two have been made for centuries in sure regions of northern Europe , specially Belgium and Germany , whereas the raisiné is a tradition of Périgord in southwesterly France . Carob “ honey ” is a like conserves that is found in the Middle East , Galilee ( recipe follows in this chapter ) . All these preserve share this common feature article : They are made from the juice only , and not from the whole fruit . Thus , they are jellies or thickset sirup , rather than jams .
Their preparation is based on this simple rule : Prolonged cooking evaporates enough water to pore enough of the by nature pass off shekels for preservation to take property . Jams from whole fruit can also be devise by following the same rule . In ecumenical , after pullulate hot fix or jelly into a shock and seal it , plough the jar upside down . This will sterilize any air persist in the jolt and ensure preservation . It ’s also a expert idea to put in the shock upside down .
RECIPE: Whole Fruit Jam
Variation 1 :
This method is practiced for all type of fruit , including grapes , greengage plums , and so on .
Use fruit that isvery ripe ; just cut and mash it roughly . bestow the yield to a furuncle ; then cook it over very small oestrus for a very long fourth dimension .
It is impossible to recommend a precise cooking time , since this depends on the case of fruit used , and its ripeness and weewee subject , both of which vary from one year to the next . In any case , you should permit as much water as possible to evaporate .
invoke often , because certain fruits have a trend to adhere during cooking . The crush is ready when it does not ply off of the spoons but forms a bead that sticks to the spoonful . At this stage stream the jam into scalded fuck - top jars . It will keep for at least two geezerhood .
Variation 2 :
For red currants , for representative , you may add beloved ; for other very acidic fruit , you may add raisin ( about half the weighting of the fruit ) ; or you may mix yield .
Recommended Reads
A template to Making Jams and Syrups With Wild Ingredients
RECIPE : It ’s The Perfect Time For Rosehip Jam
Preserving Food without Freezing or Canning
Traditional Techniques Using Salt , Oil , Sugar , Alcohol , Vinegar , Drying , Cold Storage , and Lactic Fermentation
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