It’s not my thing, but I can respect the patience and skill it takes to make preserves. Home made jam is often better than store bought, so I expect the same applies to self preserved fruits etc.
I made jam once . Raspberry. After realizing it was like 3 or 4 cups (?) of sugar per 1 cup of mashed berries cooked down. I tried to find alternative ways to doing it. I used 1/3 less sugar and substituted with Splenda.
It was a very tart jam though still edible.
Probably won’t ever make it again. I don’t recommend trying to use less sugar to make it healthier.
I just happened to live somewhere with a bunch of raspberry bushes then.
It’s not cheap to do it either. Cheaper than store bought. Probably . But probably not by much. Sugar, jars, lids, and pectin.
And if the fruit ain’t free, it’s definitely not cheaper than store bought.
It’s not my thing, but I can respect the patience and skill it takes to make preserves. Home made jam is often better than store bought, so I expect the same applies to self preserved fruits etc.
Sugar is used as a preservative but until you make your own jam you have no conception of how much sugar is used, jam is just jelly for adults.
I made jam once . Raspberry. After realizing it was like 3 or 4 cups (?) of sugar per 1 cup of mashed berries cooked down. I tried to find alternative ways to doing it. I used 1/3 less sugar and substituted with Splenda.
It was a very tart jam though still edible.
Probably won’t ever make it again. I don’t recommend trying to use less sugar to make it healthier.
I just happened to live somewhere with a bunch of raspberry bushes then.
It’s not cheap to do it either. Cheaper than store bought. Probably . But probably not by much. Sugar, jars, lids, and pectin.
And if the fruit ain’t free, it’s definitely not cheaper than store bought.
Its equal parts weight of the fruit and the sugar, generally.
But it tastes amazing!