Strawberry Jam (Britain)

[Guest guest]

Strawberry Jam (Britain)

Source: Encyclopedia of European Cooking

 

 

5 Ib (2.25 kg) strawberries

5 Ib (2.25 kg) sugar

juice of 4 lemons

 

 

Cook fruit and juice until tender. Add sugar, dissolve and boil up for

15 to 20 minutes until it will set. Cool slightly, stir, and pour into

jars.

[Guest guest]

Is there another form of natural sugar that I can use in place of the sugar? I

ususally use honey, but in something like this I don't know

 

Kim <bearhouse5 wrote: Strawberry Jam (Britain)

Source: Encyclopedia of European Cooking

 

5 Ib (2.25 kg) strawberries

5 Ib (2.25 kg) sugar

juice of 4 lemons

 

Cook fruit and juice until tender. Add sugar, dissolve and boil up for

15 to 20 minutes until it will set. Cool slightly, stir, and pour into

jars.

 

 

 

 

 

 

 

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[Guest guest]

Sugar is actually a part of what makes jams set up, that's why for years

most people avoided them if they weren't using sugar. Bernardin (in Canada

Ball in the US) makes a product called No Sugar Needed Fruit Pectin which

makes lovely strawberry jam. The recipe is included in the packet and you

can use whatever sweetener you like (I used stevia) but you can also do it

with nothing. The jam has to be hot water canned after or it will mold

easily, or if you have a freezer you can keep it there.

 

BL

 

On 5/19/07, Marisa Harvey <scbeachmommy wrote:

>

> Is there another form of natural sugar that I can use in place of the

> sugar? I ususally use honey, but in something like this I don't know

>