ᐅ Jam on fruit

Hello everyone,

I wanted to ask if any of you know how to make jam yourself without having to add so much sugar, while still keeping the jam shelf-stable.
I would really appreciate your answers. 🙂 :p

Hi leini,

I think if you want to make jam, you won’t be able to do it without gelling sugar. But as far as I know, there is now gelling sugar available that has less sweetness and therefore fewer calories. 🙂

Hi Leini,

It is important to follow a recipe, especially if you don’t have much experience. This is crucial because the ratio between fruit and sugar needs to be correct. You should never process more than 2 kg (4.4 lbs) of fruit and 2 kg (4.4 lbs) of sugar at once. Cooking for too long causes vitamin loss.

Best regards,
Gartengestaltung 😉

hi leini,
instead of jam, you can make a fruit puree. that means you can cook the fruit without adding any sugar and then put it into canning jars. this way, only the natural fruit sugars remain. this works well with plums or apricots. apples are also suitable. it is important to use ripe fruit.
best regards,
Mara

mara is absolutely right... the jam stays preserved because of the correct jars... the right jars create a vacuum...

this prevents bacteria from developing, so the jam or fruit spread remains preserved... the jars need a rubber seal

It is also advisable to use a funnel when filling the jars to avoid getting the rim of the jar messy. The best choice is really the canning jars from Weck.

You can basically use any type of fruit. You can also add nuts or combine different fruits.

Best regards,
Mara :p