Skip to Content.
Sympa Menu

nafex - Re: [NAFEX] Jam too sweet?

nafex@lists.ibiblio.org

Subject: North American Fruit Explorers mailing list at ibiblio

List archive

Chronological Thread  
  • From: Sarah Kehler Ewing <skkewing@yahoo.com>
  • To: North American Fruit Explorers <nafex@lists.ibiblio.org>
  • Subject: Re: [NAFEX] Jam too sweet?
  • Date: Mon, 9 Mar 2009 10:51:40 -0700 (PDT)


We like our jam made with the Certo lite which uses significantly less sugar
than fruit proportion wise which is not the case with regular pectin jam
recipes.

Friends of ours recently bought 10 acres that was set up as a market garden
raising small fruits and herbs by the former owners. They intended to plow
most of it under (I know, that hurts!) as their kids "didn't like jam". Last
time we talked to them: they are keeping most of the fruiting things as they
discovered that their kids love homemade jam!

My uncle used to work in a jam factory (back in the 60-70's) and he told us
that before turning strawberries into jam, the factory first bleached the
berries and then dyed them uniformly red. I hope they don't do that now, but
some of the stuff out there tastes like they do!

Jim, I'm sure your jam, higher in sugar or not, tastes better than that store
bought commercially prepared stuff because your fruit is better quality than
mass produced fruit!

Sarah


> Sarah from Edmonton, AB, said, "I
> found some Cloudberry jam at Ikea and,
> aside from being too sweet like almost all commercial
> jams...................."
>
>     Are your grocery store jellies and jams too
> sweet?  It is the law here
> in the United States and, I suspect, in Canada too. 
> The law states that
> jelly, jam and preserves must contain 65 brix (% solids,
> including sugar).
> If they contain less than that it is illegal to use the
> words "Jelly", "Jam"
> or "Preserves."  Use of those words in a product less
> than 65 brix is
> considered fraud and is punishable as such.  These
> laws apply only to
> products that are purchased for resale.  These are
> part of the consumer
> protection laws.
>     Sugar is a preservative.  If bacteria
> were to be introduced into these
> products, the bacteria would be killed via osmosis; this is
> why we have the
> law(s).
>     Fruit spreads that do not meet the above
> criteria must use other
> terminology (eg. "Spread") and may be preserved in other
> ways.
>
> Jim Fruth
> Brambleberry Farm
> Pequot Lakes, MN  56472
> For jams, jellies, syrups and more:
> www.jellygal.com
> 1-877-265-6856 (Toll Free)
> 1-218-831-7018 (My Cell)









Archive powered by MHonArc 2.6.24.

Top of Page