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It’s summertime, and beyond the beautiful weather, it means that all of the amazing fruits are in season. What does in-season fruit mean? Jam of course! While I love to make jam, I’ve always found that most jam and jelly recipes are loaded with added sugar. If you’re anything like me, you want to use as little added sugar as you can. Today I’m going to teach you how to easily create incredible tasting jams with having to overload them with white sugar.
Some key highlights from today’s episode:
• Ways to make jam without overloading them with sugar
• The incredible science of pectin
• Why I like to use honey as a sweetener
• Click here for my favorite pectin! https://pomonapectin.com/
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More Preserving Tips:
- Homemade Strawberry Freezer Jam (recipe)
- Honey Currant Jam (recipe)
- Tomatoes–Hacks, Myths, and More (podcast episode)
- Taking the Confusion out of Egg Preservation (podcast episode)
