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    You are in: Home / Community Forums / Canning, Preserving and Dehydrating / Strawberry Jam and Cherry Jam
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    Strawberry Jam and Cherry Jam

    DrGaellon
    Mon Jun 03, 2013 9:23 pm
    Food.com Groupie
    I have access to moderate quantities of both strawberries (4 qts for $20) and cherries (we're going to a pick-your-own next week). I'd like suggestions for your favorite strawberry jam and cherry jam. I'd prefer ones that can use low-sugar pectin (since I'd prefer lower sugar jams), and can be prepped in a hot-water canning bath (I don't have a pressure canner). I'm a novice canner - we've made pickles (successfully) and I've made refrigerator jam, but this will be my first adventure in regular jam-making.

    C'mon, folks, hit me with your best recipes!
    Molly53
    Tue Jun 04, 2013 1:54 am
    Forum Host
    DrGaellon wrote:
    I have access to moderate quantities of both strawberries (4 qts for $20) and cherries (we're going to a pick-your-own next week). I'd like suggestions for your favorite strawberry jam and cherry jam. I'd prefer ones that can use low-sugar pectin (since I'd prefer lower sugar jams), and can be prepped in a hot-water canning bath (I don't have a pressure canner). I'm a novice canner - we've made pickles (successfully) and I've made refrigerator jam, but this will be my first adventure in regular jam-making.

    C'mon, folks, hit me with your best recipes!
    There should be some terrific recipes inside the packets of low-sugar/no-sugar pectin for you to use. icon_smile.gif If you have time, consider Pomona's Universal Pectin, which requires no refined sugar to jell into a spreadable consistency. Unfortunately, its not commonly available at stores where canning supplies are sold, but is easily mail ordered.

    All jams/jellies are BWB (boiling water bathed) for shelf-stable safety. No pressure canner needed. That's for low pH stuff like non-pickled vegetables, soups, stews, chilis and meats.


    Click on these links and see if the recipes will work for you: CHERRY BERRY JAM (If you cannot find fresh blackberries, frozen ones will work just fine)

    STRAWBERRY JAM
    Krislady
    Tue Jun 04, 2013 11:23 am
    Forum Host
    I did some experimenting with low-sugar, pectin-free jams last year (apricot and blueberry, specifically) (oh yeah, and peach, too) and have been very happy with the results. I understand that a grated apple could be added to the "real" fruit to boost pectin - I haven't found that necessary, though, in my VAST experience.

    The only caution I would add (if you could even call it that) would be that no-pectin jams are not quite as thick as, er, regular pectin jams. Basically, they're perfect for stirring into some nice strained yogurt in the morning. . .

    If you're interested, I'd be happy to go into more detail for you, though it's really not rocket surgery. icon_wink.gif
    Amberngriffinco
    Tue Jun 04, 2013 9:42 pm
    Food.com Groupie
    You don't need a pressure canner for jam.

    I'm diabetic, but I have yet to make a decent NSA type of jam.. if you do, let me know please!

    I made straw lemon poppyseed last Summer and it was really good. A man we know locally has a cherry tree icon_smile.gif I go pick in July and leave them fresh jam for the use of their tree (tho they say no icon_smile.gif

    I loved the cherry w/Chambord liquor, and my fav jam last year was a mix of apple/cherry/rasp & rhubarb.
    Krislady
    Mon Jun 10, 2013 8:38 am
    Forum Host
    This morning's King Arthur Flour blog featured Microwave Berry Jam - I haven't tried it, but I've never been anything less than pleased with whatever I've tried from KAF.


    link to Microwave Berry Jam
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