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Comments

Cookie

I think you need to make more jam. ;^)

You can always add less to the recipe you're using, my Bev. I know Sandy made some over the weekend, but I'm not sure what recipe she was using.

Amy

I think the sugar's just for flavor, isn't it? Not for any chemical reason? So could you just use less? If you try it, let me know. We're going to pick strawberries this weekend.

Anne

Bevelry! Hahahaha!

KnittyOtter

Oooo so much Jam is being made these days. I cannot wait to try my hand at this. :D What recipe do you use?

Love the scarf you wove in your last post. BEAUTIFUL!

JessaLu

You need the sugar to make the pectin gel. I'm not 100% sure of the science behind it but you might be able to get away with less sugar if you find the right recipe or add pectin to the jam.

Jennifer

Mmmmm, jam....

Bevelry. I like it!

cari

Mmmm....jam-making is on my to-do list for this weekend, if we manage to get out to a u-pick.

Heide

I just made strawberry jam last week too, except that mine's plain old jam. I'm saving freezer space for a 1/2 a side of beef we're supposed to buy from a friend. The bull in question went on walk-about though and smartly enough is keeping a low profile at the farm. Anyway, you can't change the sugar amount in regular jam or it won't set. I don't know if the same is true for freezer jams though. My husband is named Brian and I often type Brain instead of his name. Yard and yarn are often misread and mistyped by me too.

Heather

I think the sugar is partly to act as a preservative for the jam, isn't it? I think if you go with less sugar, you'll need to adjust the pectin you use.

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