The secret to making jam without commercial pectin is to add lemon juice and a cut-up apple to your jam pot (and you may need to cook it a bit longer). Both fruits have naturally-occurring pectin, which serves to help solidify your jam. For example, proportions for a small small batch of strawberry jam could be: three cups of berries,1 1/2 cups sugar (or honey), juice from half a lemon and half a cut-up apple.
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Ooh. I do that! And now you’ve got me craving some homemade jam.
love your tips. thanks a lot. xx
My boyfriend is diabetic, so I really don’t like to put a lot of sugar in my jam (my ratio is usually 4 parts strawberries, 1 part grated apple and 1 part sugar). Even with the extra apple, my jam doesn’t get as thick as I like it. I’ll definitly try the lemon juice for next time, but can you tell me How long should I be simmering my jam for to make up for the decreased sugar?
I just did this yesterday with cherry jam, worked wonderfully – just the lemon juice though, no apple. Hope summer berries have found their way to New Haven!
Loving the tip – thanks for sharing! Have a Great Weekend!
I found this tip as well in a book of Nigella Lawson, but although I used quite some lemon juice (no apple though) it didn’t give a good result. And i let it boil for quite a while i admit… but maybe i’ll try adding apple the next time 🙂
Very useful tip 😉 You can’t ever go wrong with lemon juice
Thank you for the tip.
A great tip!!! Thanks