Super Jam

Not so super!

I felt really inspired when I read Fraser Doherty's story in the newspaper recently. I am a keen jam and marmalade maker and have wanted to make a sugar free jam for my diabetic friend for a while so I bought his book (which is quite lovely), purchased the ingredients and set to work.

While I was waiting for the grape juice to reduce down, which took almost 2 hours, I started browsing the net and discovered this discussion. I wish I'd found it before I began!

I followed the recipe exactly. The jam didn't set without using Certo and even then didn't seem quite right. I made the Blueberry and Blackcurrant Jam and the lovely fruit flavour seems lost somehow! It just doesn't taste like jam!!

I don't like using Certo, it feels like I am adding chemicals to my cooking which I dislike. Along with other posters on here I think a bit of processed sugar, now and then, would be preferable, and probably more enjoyable!

There ARE some good jam, marmalade, chutney and baking recipes in the book which I still look forwards to trying but next time I will use regular sugar for the preserves!