Did you ever dream of homemade jam but got put off by it because the procedure was intimidating? Well, guess what: You don’t have to be a master chef, and your pantry doesn’t have to be stuffed with fresh fruits. When using fruit juice concentrate, you are just a few simple steps from spreading the joy of homemade jam on your morning toast. Think of it as capturing sunshine in a jar – sweet, tangy, and oh-so-satisfying. Ready to dive in? Let’s jam!
Let’s be real, jam making from scratch with fruits can be a marathon. However, when it comes to fruit juice concentrate, well, this is the shortcut nobody knew they needed. Full of vibrant flavors and natural sweetness, it forms a great base for jam. And because it’s always in season, you can make it anytime, even on a whim.
Gather Your Ingredients
And here is what you need to come true in your dreams for making jams:
- Fruit juice concentrate: You can select any flavor of apple, grape, tropical blends, and so on.
- Pectin: The magic ingredient helps set your jam beautifully. Use specific pectin for low-sugar recipes.
- Sweetener: Granulated sugar, honey, or any natural sweetener, for instance, stevia. Adjust according to the taste.
- Lemon juice: For providing acidity that improves the taste and sets it.
- Add-mores: An optional added flavor. Add a few drops of vanilla extract, a sprinkle of cinnamon, or a little splash of rum added for a fancy twist.
Step 1: Prepare Jars and Lids
Wash jars, lids, and bands. Place jars in a canner, fill canner 2/3 full with water, then boil. Turn off heat, cover, and let jars remain in hot water until ready to use. Place lids in a small saucepan with water and bring to a low boil. Turn off heat and keep lids in hot water until ready to use.
Step 2: Prepare the Fruit Base
For example: Prepare fresh fruits, wash them, hull them, and then mash them. Measure the strawberries and lump them into a saucepan.
Step 3: Fix up the Blend of Pectin
Bring fruit juice concentrate to boil in another saucepan, transfer the boiled concentrate into a blender or food processor, add in the pectin powder, and open the lid slightly to let the steam escape. Blend for ten seconds, stop to scrape down sides to amalgamate all the pectin into the mixture, and then blend for a full minute or until completely dissolved.
Step 4: Cook the Jam
Bring the fruit mixture back to a full boil. Add the pectin-concentrate mix and stir continuously for 1 min while the mixture returns to a full boil again. Turn the heat off.
Step 5: Fill and Seal Jars
Using a ladle, carefully pour the hot jam into sterilized jars, leaving approximately ¼ inch headspace. Clean the rims, close them with the prepared lids, and screw the bands. Boil water canning the jars for 10 minutes. Remove jars from the water, and let cool. Check that lid’s seal they should suck down.
Storage and Serving Tips
Allow the jars to cool and store them in a cool, dark place. Unopened, they will keep for up to a year; after opening, they need to go into the refrigerator, where they’ll keep for 3 weeks.
Homemade jam isn’t just for toast anymore. Swirl into yogurt, drizzle over ice cream, or use as a glaze on roasted meats. Getting fancy? Add to cocktails for that fruity twist!
To summarize
Jam-making with fruit juice concentrate is bottling happiness, so fast and easy, so rewarding. And you can use healthier ingredients than store-bought jam. Get that concentrate, roll up your sleeves, and create a batch of sunshine in a jar that will make them beg for more.
One of the reasons to buy bulk fruit juice concentrate from us is for bulk jam production. Many fruit concentrates are used in jam production.
