How to Make prepare homemade jam without sugar
The cold comes and we say goodbye to some of the most memorable seasonal fruits:
peaches, plums, apricots or figs. How can we not say goodbye at all ? The answer was already given to us by our grandmothers and their fantastic pantries: preparing canned jams. In this article we remind you how to make provision of homemade jams and also without sugar , which are even cooler.
Marmalade without sugar?
Technically, the canned food that I propose is not a jam. Nor is it a chutney, not a compote or a jelly, because almost all these preparations with fruit involve adding a porron of sugar, approximately between 40% and 60% of the total weight of the preparation and our canning will not carry sugar .
The idea is to avoid sweetening a food that is already naturally sweet and prepare a “canned crushed fruit” without further ado. Although as “canned crushed fruit” is not a very glamorous word, from now on I will use the illegitimate name “jam”, which has more hook.
The sugar gives a certain consistency to the jam and also helps in its conservation but if we take the necessary hygienic measures, this preservation will last for months and if we are not pejigueros with the texture, it will be an ideal option to sweeten the healthy.
Will we burn in hell if we add a little sugar?
The answer is “no, not at all.” But it is that in many cases, if the fruit is sufficiently mature, it is not necessary to incorporate a gram of sugar.
Why prepare a homemade jam ?
A homemade jam (AKA canned crushed fruit) will only contain the sugar naturally present in the fruit and will not have any sweeteners or additives. Instead, the fruit will continue to provide us with its fiber and vitamins and minerals , although remember that high temperatures will have caused part of its nutrients to be lost.
If our goal is to eat fruit that maintains all its splendor of nutrients, we must resort to the fruit bowl.
How to prepare canned jam ?
Start by choosing a ripe fruit, which will have a sweeter taste. Clean it well, cut it and place it in a bowl. Cook over low heat, stirring until it has a consistency that you like. Depending on the amount of fruit and the water present in it, this can take from twenty minutes to more than one hour.
Choose some jars that have a screw closure in good condition and allow you a tight seal. Better that they are not very large and have a thick and shock resistant glass.
Sterilize the jars by boiling them in the water bath for about 15 minutes. So that the jars do not crash and can break, there are people who use special baskets or even place rags in the bottom of the pot and between the jars.
Fill your boats with your crushed and cooked fruit (point 1) and with the consistency that you consider optimal for your palate. Close your preserves very well.
Boil the full jars in the water bath, about 20 minutes. In doing so, place the jars in an upright position and again preventing them from hitting each other.
Keep your jars in a cool, dark and dry place.
If you see bubbles inside the jar, if the conserve changes color, it smells bad or maybe the lid is bulky outwards, it means that the conserve is not in good condition and you should not try it.
If you prepare your homemade jams by following these steps well, they can last you several months in perfect conditions. Once opened, remember that it is very important to keep them in the refrigerator.
Your jam will help you remember the taste of the peach when there are tangerines and custard apples in your fruit bowl. In addition, this conserve will get you off the sweet monkey giving a touch of toasts , pancakes , yogurts, vinaigrettes , desserts with cheese, etcAdvertisements