Jasmine Mangalaseril 🧁I be jammin’ again. Doing a double batch of Blueberry-Peach Jam. Fruit from Herrle’s :)
#InMyKitchen #Jams #Preserves #GoodThingsGrowInOntario #Fruit #EatLocal #Mastonom
Current view.
#InMyKitchen #Jams #Preserves #GoodThingsGrowInOntario #Fruit #EatLocal #Mastonom
Larry@cardamomaddict
Bernardin website calls for equal volumes of fruit and sugar. How much can the sugar be reduced before failure? Half?
Bernardin website calls for equal volumes of fruit and sugar. How much can the sugar be reduced before failure? Half?
@quoidian Sugar is used as a preservative and reduces the likelihood of bacteria taking hold and creating spoilage. You *can* reduce sugar BUT you risk early spoilage (both opened and unopened jars).
I do my jams by weight (not volume) and to taste (and pectin-free). The lowest I’ve done is 80% sugar for small batches that will be used up in a year.
@cardamomaddict
Freezer jam or fruit leather. Ok.
Freezer jam or fruit leather. Ok.
@cardamomaddict
Full moiety of sugar, then.
I'm always looking for holiday presents for friends who have passed 'peak thing' - it shall be the first project in the new kitchen. Thanks.
Full moiety of sugar, then.
I'm always looking for holiday presents for friends who have passed 'peak thing' - it shall be the first project in the new kitchen. Thanks.