Unique and Tasty Jam Recipes | Irish American Mom (2024)

FAQs

Can I substitute honey for sugar when making jam? ›

“Sugar serves as a preserving agent, contributes flavor, and aids in gelling. Cane and beet sugar are the usual sources of sugar for jelly or jam. Corn syrup and honey may be used to replace part of the sugar in recipes, but too much will mask the fruit flavor and alter the gel structure.

The amount of sugar required for proper gelling is dependent on the concentration of pectin in the natural fruit or in the commercial pectin added to your recipes. Low- sugar jams and jellies are best prepared with commercial pectin preparations and us- ing the recipes developed specifically for that purpose.

Many classic preserve recipes call for equal amounts of fruit and sugar. However, I prefer a blend of 60 percent fruit and 40 percent sugar, by weight. A 60/40 blend includes enough sugar to preserve the fruit and aid in the jelling process, but allows the flavor of the fruit to come to the fore.

In jams and jellies, sugar not only sweetens, it is the preservative. So if you don't add the sugar, the jam may quickly spoil. Also, fruits that are sufficiently sweet in their natural state may not be sweet enough once they are processed.

Coarse-grain white granulated sugar is best for jam-making as it ensures a good clear jam, but fine caster sugar can also be used. The coarse grains dissolve more slowly and evenly, giving a better result. Granulated sugar with added pectin is also available, but it shouldn't be necessary to use this.

The great thing about Pomona's is an LM pectin and is activated by calcium. This is the best option for those looking to make low or no-sugar jams and jellies. A less expensive high-quality pectin brand. If you are making normal jams and jelly that contain sugar, Weaver's is the way to go.

Adding acid in the form of fresh lemon or lime juice is important for two reasons: First, it makes for a more well-balanced jam, returning some of the acidity lost with the addition of sugar. Second, pectin needs acid to properly activate, or firm up.

You will need approximately half the amount of pectin that is indicated by your recipe. Please be careful when adding pectin as too much will leave you with a set that is too solid and it is not possible to rectify this so always add less than you think is necessary and test the set and then add more if required.

Do not vary the sequence in which the ingredients are added. For example, powdered pectin does not dissolve in a sugared solution, so if you add the sugar and then the dry pectin, the jam will not be firm. Be sure you use a kettle large enough to accommodate the preserves when they are brought to a full rolling boil.

Some people use it to good effect, but I tend to avoid it because I have gotten much better results by just using pectin-rich fruit that is just ripe enough, and then dialing in on the sugar and acid and heat. Jams that I've made with added pectin have often turned out too thick and rubbery, with a dull flavor.

Why do you put butter in jam? ›

To prevent scum forming on the top of your jam, add a knob of butter to your fruit at the same time as you add the sugar, we recommend 20 grams per 1 kilogram of fruit. Note: Scum is nothing sinister, it is only air bubbles that are created during the cooking process, they will not ruin your jam/marmalade if they form.

The ratio between fruit and sugar varies: with sweet fruits, it's about 2:1 (2 kilos of fruit, 1 of sugar), while with more bitter fruits like oranges, it should be more like 3:2. If uncertain, it's better to round up with the sugar. The other potential ingredients – lemon and pectin – are found in many jam recipes.

Pectin is a natural thickener found in fruit, but some fruits are low in pectin and don't contain enough of it to make a good jam. So, jam sugar swoops in to save the day and provides the extra pectin needed to help you make jam that's not too runny or too solid. Regular sugar, on the other hand, is just sugar.

- Reducing or completely skipping the sugar in regular jam or jelly will result in a failed product. But today, there are many choices for making low-and no-sugar products using one of the many pectin products that are not dependent upon sugar for a proper set.

What if I open a jar of my jam or jelly and it isn't sweet enough to suit my taste? For an immediate fix, gently stir some additional sweetener into the jar. Another option is to empty the jar into a small saucepan. Add the sweetener you want to the mixture in the pan and bring to a boil, stirring well for 1 minute.

One of the main reasons people choose to sub honey in is because they think it's a healthier choice than sugar. In truth, honey does have some benefits, like being less processed and having more micronutrients. But we have to be careful. Honey is sweeter and higher in calories than sugar.

Yes, you can substitute honey for sugar or sugar for honey in a Pomona's Pectin recipe written specifically for one or the other.

If you really want to thicken it to a more spreadable consistency, the easiest way is to heat it up with some thickeners such as cornstarch. Arrowroot flour is more delicate and taste-neutral, but most cooks won't have it. Unflavored gelatin may also be used. Bring the syrupy “jam” to boil in a pot.