Jam without white sugar
I'm wondering if anyone has thought on using agave instead of white sugar for strawberry jam.
How important is sugar to the 'setting' process? Is it the sugar as well, or just the pectin that gels the jam?
I'm making my yearly batch of strwb. jam this weekend, but would like to make it without white sugar this year.
The answer is both.
If you are not using sugar, you will probably need to add something that gels (pectin, gelatin, agar agar), or something that will become concentrated pectin (apple juice). The only recipes I found without added gelling agents recommended storage only in the refrigerator or freezer, and were more like preserves than actual jams.