Trying my hand at new things always brings me a lot of satisfaction. Motherhood and to-do lists and all the things that come along with raising kids and running a house can feel all-encompassing. But I don't want that. I still want to hold on to who I am, and who I am really likes getting excited about new things. This summer I have lots of canning and preserving goals, in part of that whole "less" concept I'm trying to embrace. While I doubt I'll be able to can enough tomatoes to make it through the year, I can try. Trying is at least half the fun.
If anyone has any tips on low-sugar jam recipes, please let me know. Also, if you have any good books recommendations on the subject, pass them my way.
Oh you know I have thoughts about it! I use Pomona's pectin (http://www.pomonapectin.com/) - it's a different type of pectin that doesn't require sugar to set. So you can use low/no sugar, honey, alternative sweeteners, etc. And this won't help you with those strawberries, but Marisa McClellan's next book is about low-sugar fruit preserves (foodinjars.com). Email me if you have specific questions, I'm happy to walk you through anything - blueberryfiles@gmail.com
ReplyDeleteScore! This is exactly what I'm looking for. I just ordered some of that pectin and now I need to go wander around her site and figure some stuff out.
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