Super Jam

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MrsAC

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!

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Kwezva

Question

I am also thinking of doing these jams, I have been a little put off by the experiences posted on here, but I have to ask one question, was the juice You used a not from concentrate Juice?

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foodyfoody

Super

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foodyfoody

fruit juice

I believe he uses fruit juice as a sweeter in SuperJam jam. It's a pity because fruit juice is nearly all fructose which is really bad for us. I can provide more info if you' like... Cheers

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foodyfoody

no sugar pectin

Pectin has come a long way in recent years. There is now such as thing as no-sugar pectin.

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foodyfoody

diabolical

Concentrated grape juice is hugely sugary and (it's just coming to light) NOT AT ALL GOOD FOR YOU. Certainly not in the quantity we're talking about here.

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Manon Lescaut

Jam?


"There are times in life when there is no substitute, & jam making is one of them.
Without sugar then jam is just not jam as we know it.
Just my humble opinion."


And without sugar it can't legally be called "jam".

Legally, to be called "jam"
the product has to be above 60% sugar

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Manon Lescaut

No it isn't


"What a shame his jam didn't live up to expectations. I have bought the French sugar-free jam St.Dalfour and its gorgeous. Wonder how they do it ?

St Dalfour is NOT jam it is a fruit SPREAD as the label states. My previous post explains the UK legal requirement for a minimum sugar content in a product labeled "Jam"

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Kerrydonn

Sugar free jam

I just made sugar free peach jam last night w 8 ripe peaches, 1 tablespoon lemon juice, 1 1/2 cups unsweetened cherry grape juice (that's all I had on hand) and 1 pack (1.75 oz ) sure jell no sugar needed pectin. Wow ! Delish! Pitting cherrys now!

 
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