Make Delicious, Low-sugar Jams and Jellies

(Page 4 of 4)

June/July 2006
 
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My favorite method is to spread the purée 1 to 2 inches thick in stainless steel or glass baking pans. Place these in a low-heat oven, about 200 degrees. The purée will slowly concentrate and thicken. Stir every hour or so.

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To test the thickness of fruit butter, place a spoonful on a plate and let it cool a few minutes. If a ring of liquid forms around the butter, then it needs to concentrate further. Once it is done, taste for sweetness. The fruit sugars alone may be sweet enough. If not, add sweetener to taste and bake more if needed. A little lemon juice can add a nice zip to low-acid fruits, such as apple or peach. Hot fruit butters can be canned the same way as jam or jelly. Take care to remove air bubbles from the butter as you fill the jars.

Blueberry Jam

2 quarts blueberries, rinsed and drained
3 tbsp lemon juice (optional)
2 tsp pectin powder
1/2 to 1 cup honey, or 1 cup sugar
1/2 tsp calcium powder

Cook and mash the berries, making 4 cups mashed purée. Add lemon juice if desired. Stir the pectin powder into the sweetener, mixing well. Make a calcium solution by mixing 1/2 teaspoon calcium powder with 1 cup of water. Bring fruit to a boil that cannot be stirred down. Add the sweetener, whisking it into the boiling berries. Return to a boil. Add 4 teaspoons calcium solution. Stir well. Pour into hot sterile jars. Seal and can or freeze. Makes 4 to 5 cups jam.

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  • dila 4/5/2007 2:18:25 AM

    C'est parfait !!!!

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