Apologies for the bad picture quality… my camera has been borrowed!
Lately, I’ve been making a lot of jam… why? Just because I want to test a recipe that I came up with. Is the recipe transferrable to different fruits? The answer is: So far, yes! A base recipe and just exchanging the fruit seem to be working wonders!
What was used so far?
- Seedless chillies
- Red Peppers
Advantages of no pectin jam? (That I have noticed)
- True flavour: As you boil the water off to gel it up, you taste the true flavour of the fruit… concentrated!
- If you keep it all organic, you can have an all natural, just as nature intended, good old jam!
Disadvantages of no pectin jam? (That I have noticed)
- Lower yield: As you need to boil the water off to get that jelly consistency, you get less jam… a lot less, actually;
- It takes up to 45 minutes to make it, against 5-10mins of a pectin added jam.
Since the recipe has been a trial and error and I adjusted them to my personal preference, well, I will leave up to you to come up with yours!