Making Jam: Traditional Method vs Quick Method

 
 
TRADITIONAL JAM-MAKING METHOD
QUICK JAM-MAKING METHOD
METHOD
FRUIT (may also include citrus peels and/or seeds, apples and/or peels).
+ WATER/JUICE
+ LEMON JUICE (if low-acid fruit)
+ SUGAR
BOILED UNTIL SET THEN BOTTLED AND PROCESSED.
FRUIT
+ SMALL AMOUNT OF WATER (simmered until soft then mashed)
+ LEMON JUICE (if low-acid fruit)
+ PECTIN
BRING TO BOIL, ADD SUGAR THEN ROLLING BOIL 1MIN. BOTTLE AND PROCESS.
Commercial pectin used
NO
YES
Yield per batch
Lower
Higher
Price per batch
Lower
Higher
Processed ingredients
Sugar
Powdered pectin, sugar and/or sugar alternative (ie stevia)
Low-sugar version?
NO (normal/full sugar jam only)
YES (can do normal, low sugar and no sugar versions)
Types of jam
Jam, marmalade
Jam, marmalade and jelly
Setting/gel issues
Could overcook and result in jam that is too firm or too soft (syrup).
As long as ingredients are carefully measured in preparation, you will have a perfect set every time.
Notes
- CON: May be lower in fruit nutrients due to longer cooking period.            
– CON: Have to watch and check for set/gel stage        
- PRO: Concentrated fruit flavour (higher fruit % per cup of jam)
- PRO: May be higher in fruit nutrients due to shorter cooking period.                         
– PRO: Easy to use, no need to test for set/gel stage       
- CON: Less of fruit concentrated flavour (lower fruit % per cup of jam)
Cooking period
45min-60mins+
<20mins (once fruit is prepped and sugar added, it’s only 1min rolling boil)
Ingredients
Either pre-measured at the beginning, or proportional to volume of fruit puree part-way through  ie marmalade: cook fruit down, measure puree into pan, adding ¾ cup sugar per 1 cup puree
Pre-measured at the beginning  
Storage (in a cool dark dry place)
12months+ (keeps longer than quick method)
12months
Fruit used
Usually ¼ to 1/3 is under-ripe (they’re higher in natural pectin)
any (can use 100% ripe fruit)
Traditional Jam vs Quick Jam Methods        www.foodpreserving.org
 

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