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20 June 2009 @ 06:14 pm
YUCK! Strawberry jam is too sweet!  
Hello, everyone!  I just canned a batch of strawberry jam, and THEN I tasted it.  It was far too sweet, by at least three times.

Anyone have a great, low-sugar (no artificial sugars, please) recipe for canned strawberries?


Tanya in Camas, WA

morganalilithmorganalilith on June 21st, 2009 01:46 am (UTC)
for jam, it depends on what kind of pectin you use. conventional pectins require a certain amount of sugar in order to achieve gel, and some people find the results a bit too sweet. there are low sugar pectins available in the same conventional brands, but i don't care for the results i get from them.

most of the people i know who prefer/require a lower sugar jam/spread/jelly prefer pamona brand pectin. you can use sugar to taste (or none at all) because it doesn't require sugar for the gel to set.

some people are able to find pamona locally. others order it online. i haven't tried it (my family likes the traditional sweet jam) so i can't give a personal opinion. but it gets rave reviews everywhere i see it mentioned.
morganalilithmorganalilith on June 21st, 2009 01:48 am (UTC)
one note, though. lower sugar jams don't keep as long once you've opened the jar, since sugar also acts as a preservative, of sorts. so if you tend to keep an open jar of jam in the fridge for six months, this might not work out so well for you.
seymour pigeonsrumorofrain on June 21st, 2009 09:46 pm (UTC)
I actually find that my low-sugar jam keeps extremely well in the fridge, even for months. YMMV, though.
chispita_666chispita_666 on June 21st, 2009 03:45 am (UTC)

For the amount of sugar I just taste it.
Pure Wind from a Pure Land_luaineach on June 22nd, 2009 09:22 pm (UTC)
+1 to the Pamona recommendation.
The Damsel In Dis Dresselle_cosette on June 21st, 2009 02:43 am (UTC)
Canned strawberries, or strawberry jam? Like Morgana said, with a lot of pectins you CAN'T reduce the sugar or it won't gel.

If you're looking to put up strawberries without jamming them, how about freezing? My favorite way to do it is to flash freeze them on a cookie sheet first...line them up in little rows so they aren't touching and freeze until solid, then put them in freezer bags. This way they stay individual and you can take what you need out of the bag, instead of having to chisel off a hunk of strawberry glop. No sugar required. :)

Lynnvigilant20 on June 21st, 2009 12:21 pm (UTC)
If you don't like freezing (or your freezer is 30 years old with a love of buring things like mine) then dehydrating is a good alternative as well. They rehydrate well and you can do things like make your own strawberry cereal by just throwing some in corn flakes...much cheaper than getting the fancy cereal.
TanyaCbabyleaps on June 21st, 2009 02:59 pm (UTC)
Thanks to everyone for the feedback! I appreciate it very much.
yesididityesididit on June 23rd, 2009 03:33 pm (UTC)
my mother and i just made strawberry jam last weekend. we used the low sugar/no sugar pectin. usual strawberry jam recipies call for as many cups of sugar as cups of strawberries, and thats just too sweet for us. last year we tried only using one cup of sugar for seven cups of very ripe fresh picked strawberries, but it wasnt enough.

this year we used seven cups of berries and three cups of sugar. we are very happy with the results. it yielded 8 jelly jars (i think they're 8 oz each).