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The old way of making jam is to keep boiling the fruit until you’ve boiled all the nutrients out of it while adding cups of sugar until the fruit has thickened enough to be considered jam. This is time consuming and messy, which isn’t a bad thing, but it’s also making your jam nutrient deficient and heavy in sugar, which is definitely not good!
So if you want to avoid boiling your fruits to a paste and lower your sugar intake, then introduce pectin. Pectin is the naturally occurring substance in fruits that gives them their consistency and allows your fruit to jell together. High pectin fruits include citrus fruits, pomme (apples, pears) fruits, and berries, which you can throw in the sauce pan (it doesn’t change the flavor), or you can just buy pre-packaged pectin.
Note: You can use the below recipe for many different kinds of fruit jam, though the cooking time will vary depending on the fruit chosen.
The kit sold below has everything you need, and at a pretty good price which includes all of the must-have tools suggested.
It includes a