StillSmart

I lost my sweet tooth years ago and cannot remember when I previously tasted jam.
Our strawberries were several weeks early this year, and abundant, and so I tried a low added sugar jam, to cope with the glut.
Less than 25% sugar to 75% fruit, but I did then dry the fruit overnight after weighing.
Add sugar, juice and zest of a lemon and boil at 105°C for 10 minutes.
Fandabbydozy!
Tomorrow I am going for even less added sugar in the next batch.
Read the labels of commercial jams.
See why I am a happy bunny.

Robert.

Strawberry Heaven!

Last year I had a glut of jam.

I made a low sugar wash with it.

Fantastic, fermented well and when on to make gin.

Fandabbydozy!

I've found if not using the right amount of sugar I have problems getting it to set. Also had problems with it going off. Maybe keep an eye in it Robert.

Well it keep better in the fridge?

For sure it will keep better in the fridge.
Self styled Jam expert that I now consider myself after a second, even lower sugar attempt, My thoughts are that boil temp. and duration are key to set.
I guess sterilisation is the key to long term keeping?
But I will watch the jars, thanks Captain.
I now have more understanding of an ex-mother in laws' jam making malarky!
I am going to try a no added sugar at all, it will only cost me time and a little fuel.
We live and learn!
And I can be a cocky little fecker....

Robert.

I have noticed that commercial jam used to be stored on the shelf. Now many quote "store in the fridge "

This is because the sugar content had dropped. So the preservative action of the sugar is impaired.

Interested to hear what sugar percentage works best..... And if you can still get it to set.

I found a jar of "cheapest" strawberry jam in the cupboard, bought years ago for an experimental wash. 35g of fruit per 100g of finished product.
My second jam had 1100 g of fruit per 750g , 4x as much and set solid, using only a lemon for pectin.
Will try a no sugar one in the next few days.

Robert.

OK, sad jam buddies.
1800g of Strawberries, halved and dried in the sun for a day. Became;
570g of strawberries. I added the zest and juice of one lemon and boiled for a bit.
354g of product was put in jars. No added sugar. It set just fine
This tastes as strawberry as hell, and not too sweet.
I will try to comeback around Xmas with a comment on the shelf life of this with no added sugar.
I have since been informed that what I have made is essentially a "fruit butter", although, in this instance with no added sugar.
Jams, Jellies, Conserves, Butters and Compotes all needing their own title, in Jam making circles.

Robert.

Strawberry butter eh. Watching with interest. Strawberries pretty much done here.

Eat loads & I have 1 gallon of strawberry & kale liquor. Doesn't sound quite as appealing put like that.

My Strawberry Berry (So good I had to name it twice...) Liquor is a big hit with the ladies.
I use Lentil, you use Kale.
I'm not sure that either sounds better than the other.

Robert.

It's been a big hit with the ladies here. I don't think kale or lentil have a place on the label

Fed the local "Jam monster" a spoonful of this today.
He complained that it was 'Too Strawberry' and 'Not sugary enough'!
I take those comments as praise.
I think it is good.
Just the shelf life question to be answered, for me.

I agree that informing ladies that they are imbibing the products of Lentil or Kale is likely to cloud judgement....


Robert.

From my gallon of strawberry liqueur I now have over a kilo of alcohol soaked pasty looking strawberries.

Any ideas? Press 'em & bin' em?

Back in the old days,I would cheerfully use them in a trifle, or eat them with ice-cream.
Don't put them on the compost heap, the worms don't seem to be able to cope, and go all flobbly.

Robert.

Good tip about the compost heap. I will give them to the chickens instead.