I too use certo and highly recommend it for all jam . From start to finish some jams only take ten mins depending on what fruit . It's as shrinking violet says boiling to a minimum of two mins.your jam will have all the flavour.I have tried cutting down on sugar . It only works if your eating the jam straight away ,and it doesn't set very good .the jam soon goes mouldy . Last week I made a lovely soft pink jam from red blueberries. Put fruit in water simmer for six mins .or until skins soft .add sugar, stir till dissolved slowly . Bring to a full rolling boil for two mins .stir in certo .and that's it ! Get certo recipes from web .
I make blackcurrant jam from blackcurrants and granulated sugar, equal quantities by weight. It keeps for years. Raspberries i add lemon juice to help set. Strawberries need pectin.
Didn't know stevia has side effects, not keen on the taste of it anyway, got some in the cupboard, tastes a lot like other artificial sweeteners. So some use lemon juice in raspberry jam.
There's no point at all in using castor sugar. Ordinary granulated will do the same job, but I agree that you can't cut down the sugar very much if you want the jam to keep. A little lemon juice will help it set.
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You can make a sort of fruit compote with Stevia but it will not keep more than a few days, not even in the fridge. It has to be frozen.
Gardening in Central Norfolk on improved gritty moraine over chalk ... free-draining.
I too use certo and highly recommend it for all jam . From start to finish some jams only take ten mins depending on what fruit . It's as shrinking violet says boiling to a minimum of two mins.your jam will have all the flavour.I have tried cutting down on sugar . It only works if your eating the jam straight away ,and it doesn't set very good .the jam soon goes mouldy . Last week I made a lovely soft pink jam from red blueberries. Put fruit in water simmer for six mins .or until skins soft .add sugar, stir till dissolved slowly . Bring to a full rolling boil for two mins .stir in certo .and that's it ! Get certo recipes from web .
I make blackcurrant jam from blackcurrants and granulated sugar, equal quantities by weight. It keeps for years. Raspberries i add lemon juice to help set. Strawberries need pectin.
Didn't know stevia has side effects, not keen on the taste of it anyway, got some in the cupboard, tastes a lot like other artificial sweeteners. So some use lemon juice in raspberry jam.
http://www.newhealthguide.org/Stevia-Side-Effects.html
Gardening in Central Norfolk on improved gritty moraine over chalk ... free-draining.
There's no point at all in using castor sugar. Ordinary granulated will do the same job, but I agree that you can't cut down the sugar very much if you want the jam to keep. A little lemon juice will help it set.
Yes I use about 3/4 of the recommended amount of sugar and sometimes a bit less and it works fine.
I have just opened a jar of damson jam that I made last year and it is perfect.When opened I store in the fridge.
I only make small amounts of different jams so they do get used up quite quickly.