Raspberry jam question
I am about to begin canning for the first time ever. I looked at some raspberry jam recipes on www.homecanning.com, the website of Bernardin. They seem to call for a very large amount of sugar, 7 cups of sugar to 4 cups of fruit to be precise. Not that I'm diabetic or worried about becoming one, but is this much sugar really necessary? I mean, I want to taste the flavour of these beautiful and fresh berries, so what is the least amount of sugar that I can get away with?
Also, would icing sugar be better to use than granular? I was thinking that the cornstarch contained in icing sugar might help thicken my jam better so that I don't have to use as much sugar.
I would appreciate your thoughts and comments.
I had the same issues last year when I made jam for the first time.
As I recall, what I did was to seek out a low or no sugar pectin. I think the fruit to sugar ratio was 1-1 in that case. The jam was delicious, but it was still quite sweet so I will be using a lower sugar recipe this year when picking season starts.
The sugar is a key factor in getting the jam to gel properly, so its not good to tinker with that. Likewise, I would avoid any cornstarch as it could interfere with the gelling process. All the advice I have gotten is to follow the recipe that comes with the pectin you choose to use EXACTLY.
I'm no jam expert but I do know there's a lot of sugar in jam; you need a lot of sugar because I think it assists with the gelling of the jam. But I would not recommend using confectioner sugar as it measures differently than granulated but that also jam shouldn't be corn starch thick but like gel thick, they're different textures or something. Jam should get all its thickening from pectin.