Sugar content of jam

[Strawberry delight]

How much sugar do you put in your jam?

I never put in the same amount because i find it to sweet.

[Caro]

The same as the recipe, as I'm too much of a novice to deviate!

[zazen999]

How much sugar do you put in your jam?

I never put in the same amount because i find it to sweet.

It's there to preserve the jam; it won't last as long without as much sugar in there

[pipkins]

The same as the recipe, as I'm too much of a novice to deviate!

Snap still learning.

[vicky]

Same amount as the recipe but sometimes more lemon juice or peel

[smallblueplanet]

It's there to preserve the jam; it won't last as long without as much sugar in there

I assumed it wouldn't last as long 'opened' with less sugar - ours always goes in the fridge after opening. We tend towards 750g sugar/1kg fruit, less sugar but enough. Might try even less after searching for 'sugar-free' jam recipes:

Fruit Juice Instead Of Sugar

Fruit juice is a great sweetener in jam but you may need to add a little ready made pectin to help the liquid set. Pectin is an ingredient that is naturally found in fruits (particularly orange or lemon peel). It acts as a gelling agent and is present in special jam making sugar.


Added pectin isn’t always essential, however, when making jam. Some fruits, such as apples, blackcurrants, plums and gooseberries are naturally high in it. The more pectin there is in a fruit, the higher the sugar required. Therefore, for no or low sugar jam, it’s probably best to start with a lower pectin fruit, such as strawberry or blackberry.



Sugar Free Blackberry Jam

This is a delicious English country recipe with a wonderful fruity flavour. Add liquid pectin to help it set well.



Ingredients:

• 6lbs (2.7kg) blackberries
• 1/2 (250ml) pint water
• The rind and juice of 2 lemons
• One pint (500ml) of apple juice
• 1lb (0.5kg) sweet apples
• Liquid pectin (according to manufacturer’s instructions)

Method:

Wash your fruit thoroughly and remove any leafs or bits of stalk. Core and peel your apples. Place in large pan with your water, lemon rind and juice, and apple juice. Bring to the boil and simmer for about three-quarters of an hour, scrapping off the scum from time to time. Also stir once in a while to prevent it from sticking. Add liquid pectin then boil for a minute or two. Remove from the heat. Pour into clean jam jars and leave to cool and set.

Making Your Own Sugar Free Jam - Sugar Free Recipes (UK)

[smallblueplanet]

Another recipe here:

Blackberry & Apple Jam

Recipe Source: Sugar Free Jam Making by The Wholefood Cookery School

INGREDIENTS
1 lb/440g blackberries (fresh or frozen)
6 oz/150g cooking apples
8 oz/200g concentrated apple juice weighed in a plastic container
Juice of half a lemon
METHOD
Wash, then liquidise the blackberries.
Wash and dice the cooking apples, then liquidise them with the blackberries.
Place the fruit in a pan and simmer the fruit in its own juice for 10 minutes.
Add the concentrated apple juice and boil for a further 10 mins
Add the lemon juice and continue to boil the jam. Plate test after 4-5 mins to see if there is a set.
Place in sterilised jars, seal and leave to cool.

[Alison]

I don't find it preserves well enough if you don't put the full amount in and I really haven't got a big enough fridge to keep it all in but like somebody further up this thread mentioned, lemon juice not only helps with activating pectin, it also takes off the excess sweetness.

[Flummery]

Full amount. I like it to last as long as I need it!

[Strawberry delight]

It's there to preserve the jam; it won't last as long without as much sugar in there

i dont mind it lasting less its always ate realy fast!

[SarzWix]

I always stick to the recipe too - I give away a lot of my jam as presents [at the end of December] and there's no way I want to be responsible for giving anyone botulism poisoning! Plus, I make enough to last my family of 5 until the fruit is ready next year, so it has to last 12 months in the pantry, or I'd need another fridge or 2

[chris]

Another recipe here:

Cool -thanks. Going to try this!

[Farmer_Gyles]

i've made loganberry jam and gooseberry jam this year - both recipes say 50% fruit, 50% sugar - both taste very good but very sweet - friends love it but all say the same about it being sweet - i think it takes some of the fruit flavour away because it's so sweet

i go through a jar of jam every week so i'm not too worried about storing it - and i've got a huge chest freezer so can store the fruit for a long time and make jam as required - any jam i make is kept in the fridge too

i'll cut down a bit on the sugar in the next batch i make to see if it improves the flavour

[Hilary B]

If you want to use less (or no) sugar, boil longer, get less jam, but a more intense flavour (so you need less). If you get a 'set' the actual sugar content will be very similar to the normal amount, but most (or all) of it will be the natural sugar content of the fruit.
I have bought no-added-sugar jams, made using concentrated apple juice instead. The flavour is VERY intense, and they don't seem to need refrigerating!

[Strawberry delight]

i go through a jar of jam every week so i'm not too worried about storing it - and i've got a huge chest freezer so can store the fruit for a long time and make jam as required - any jam i make is kept in the fridge too

i'll cut down a bit on the sugar in the next batch i make to see if it improves the flavour

I'm glad to hear someone agrees with me.. We just do it to taste.