![]() ![]() To create a bath for your fruit, mix 3/4 cup lemon juice (or 1 teaspoon citric acid) to 1 gallon of cool water. It exists in many different fruits and vegetables but is especially concentrated in lemons and limes. Citric acid sounds scary and very unnatural, but it is a commonly used natural ingredient.Ĭitric acid is a very useful and effective preservative, obtained from naturally occurring organic acids. You can slow down fruit darkening by using a lemon juice or citric acid bath. This isn’t the time to use up those overripe strawberries you forgot you had. Make sure your fruit is just reaching ripeness when you preserve it. Starting with the proper fruit is the first and most important step. Sugar does keep fruit bright and colorful, but there are ways to keep your jam pretty without the use of sugar. Do not use inversion or open kettle canning! Myth – Fruit takes on a weird color when you can it without sugar. Simply Canning has a great real-world review on using Pomona’s Pectin worth looking at. I really like Pomona’s pectin, but it takes an extra step to use and might not be right for a beginner. There is also Pomona, which uses calcium to create gelling. There are several no-sugar pectins available on the market: Ball and Dutch Jell. While that’s technically true, there are tricks to make your jam jammier without sugar. ![]() There is a misconception that your jam won’t gel without sugar. Myth – Your jam won’t gel without sugar or sweetener. Sugar-free jams take longer to process, so again, follow those recipes! If you’re new to canning, you might want to check out my water bath canning FAQs. ![]() Don’t worry, I’ll share my favorites in just a moment. I do not consider myself a seasoned pro, so it’s tested recipes for me – most of the time. The number one rule of canning ( unless you are a seasoned pro) is to follow a trusted recipe to the letter. All you need to do is add more lemon juice to boost the acidity. All fruits that are safe to water bath can with sugar are safe to water bath can without. Sugar affects the acidity that is crucial for safe canning. Myth – You need sugar to preserve the fruit. I’m not going to lie, your standard jar of sugary homemade jam tastes divine, but do we really need to be starting our day with that much sugar? Is that really much better than handing my kids a donut for breakfast? That’s the average ratio of fruit to sugar in most jam recipes ( commercial and homemade). ![]()
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