Pomona’s Universal Pectin has this recipe for low sugar apricot jam. If you don’t want to use any sugar they also have a recipe for jam with fruit juice.
How to prepare fruit:Pit, chop and mash or peel, pit and mash fruit. Measure 4C mashed fruit. Optional: to soften firm fruit, bring to boil with 1/2-1C honey or 3/4-2C sugar
Measured Ingredients:
- 4C mashed or simmered fruit
- 1/4C lemon or lime juice
- 1/2-1C honey or 3/4-2C sugar
- 3t Pectin powder
- 4t calcium water (part of Pomona’s Pectin, this is what it uses to jell)
Cooking Directions:
1. Wash and rinse jars; let stand in hot water. Bring lids and rings to boil; turn down heat; let stand in hot
water.
2. Prepare fruit or juice. Measure fruit or juice into pan with lemon or lime juice.
3. Add proper amount of calcium water from jar into pan; stir well.
4. Measure sugar or cold/room temperature honey into separate bowl. Thoroughly mix proper amount of Pectin powder into honey or sugar.
5. Bring fruit or juice to boil. Add pectin-honey or pectinsugar; stir vigorously 1-2 min. while cooking to dissolve pectin. Return to boil and remove from heat.
6. Fill jars to 1/4″ of top. Wipe rims clean. Screw on 2-piece lids. Put filled jars in boiling water to cover. Boil 5 min. (add 1 min. more for every 1,000 ft. above sea level). Remove from water. Let jars cool. Check seals–lids should be sucked down. Lasts about 3 weeks once opened.
Pingback:get wso