Recipe for blueberry jam using dried blueberries and little or no sugar?
LurfysMa
would like to see if I can make blueberry jam. I'd like to make it
with as little sugar as possible -- mainly for the calories.
I see ads for blueberry jam containing just blueberries and maybe
grape juice or something as a sweetener. Why is sugar added to jam? I
regularly eat raw fresh blueberries and they seem sweet enough just as
they are.
If a sweetener is required, could something like Splenda be used?
Still using as little as possible.
Would it work to put the dried blueberries in a sauce pan with just
enough water to rehydrate them and then just simmer briefly until they
become jam?
Do I even need to cook the blueberries at all? Could I mix the dried
blueberries with some water in a bowl using a whisk or a hand mixer?
I'll be using it with peanut butter, so it shouldn't be too runny.
Can anyone recommend a good recipe that I could try?
Thanks
--
The Joneses
news:pjo513l79g41951ba...@4ax.com...
Jam is a semi-solid sweet preserve that is a chemical "handshake" between
pectin (natural or added), acid, moisture, and SUGAR or other sucrose kind
of stuff, and preserved even further in vacuum sealed jars. We can make a
simmered to death version of blueberry jam by concentrating its natural
sugars, but you would need to add some acid I think, and God only knows what
the natural pectin content is - there are home tests that are more or less
accurate. They have never worked well for me in any case. I tried to find
The Chart - Barb, you got that link handy?
Back to jam: If you want to use artificial sweeteners, you may have to use
a low sugar or no sugar needed commercial pectin. There are also freezer jam
preparations. What would work best for you? We do have some recipes on our
FAQ for low sugar recipes, but using fresh fruit, I think:
http://www.jaclu.com/rfpFAQ/rfpFAQ.htm
All this to preserve the crop in sweet form. Yours are already dried
nicely. May I suggest that you rehydrate what you would like for a week
(perhaps 1 cup of dried stuff) with good water (or booze) to barely cover
and sweeten with Splenda for a kind of compote or spread?
Edrena
LurfysMa
wrote:
Someone over in rec.food.cooking, where I originally posted this query
before I knew about this ng, said that blueberries are fairly low in
natural pectin, which is why it is added.
> - there are home tests that are more or less
>accurate. They have never worked well for me in any case. I tried to find
>The Chart - Barb, you got that link handy?
> Back to jam: If you want to use artificial sweeteners, you may have to use
>a low sugar or no sugar needed commercial pectin. There are also freezer jam
>preparations.
I didn't know that pectin needs sugar to "activate". I found some
pectins that claim to work with little or no sugar:
Pomona's Universal Pectin is activated by calcium, which they include
with the pectin. See:
The division of Ball that sold canning products was sold to Jarden
Home brands. They have a No Cook Freezer Jam Fruit Pectin, which
claims to make jam with no cooking, and a No Sugar Needed Fruit
Pectin, which looks to be like regular pectin, but without the
requirement for sugar. See:
www.freshpreserving.com/pages/pectin/21.php
>What would work best for you? We do have some recipes on our
>FAQ for low sugar recipes, but using fresh fruit, I think:
>http://www.jaclu.com/rfpFAQ/rfpFAQ.htm
> All this to preserve the crop in sweet form. Yours are already dried
>nicely. May I suggest that you rehydrate what you would like for a week
>(perhaps 1 cup of dried stuff) with good water (or booze) to barely cover
>and sweeten with Splenda for a kind of compote or spread?
That was one idea I had. What kind of booze?
Thanks
--
zxcvbob
Gin goes good with blueberries. Really.
I would use them dried for baking, or for adding to my oatmeal. There's
no rush to use them up.
I wouldn't waste them on jam; it's too easy to use fresh berries for
that. But you might try mixing some in when you make a lemon marmalade.
Bob
The Joneses
"LurfysMa" <inv...@invalid.invalid> wrote in message
> On Tue, 3 Apr 2007 18:40:39 -0600, "The Joneses" <famj...@swbell.net>
> wrote:
>
>>"LurfysMa" <inv...@invalid.invalid> wrote in message
>>news:pjo513l79g41951ba...@4ax.com...
>>>I was given a large (1 gallon?) can of freeze dried blueberries. I
>>> would like to see if I can make blueberry jam. I'd like to make it
>>> with as little sugar as possible -- mainly for the calories.
>>>
>>> I see ads for blueberry jam containing just blueberries and maybe
>>> grape juice or something as a sweetener. Why is sugar added to jam? I
>>> regularly eat raw fresh blueberries and they seem sweet enough just as
>>> they are.
>>> If a sweetener is required, could something like Splenda be used?
The commercial preparations with no added sugar have added grape or other
juice. Fructose. There are also recipes in _Putting Food By_ and probably
all over the net by now, of using honey to make jam. The commercial places
also have all kinda lab equipment to test the acid and natural sugars and
specific gravity and other stuff to make perfect spreads.
>>> Would it work to put the dried blueberries in a sauce pan with just
>>> enough water to rehydrate them and then just simmer briefly until they
>>> become jam?
>>>
>>> Do I even need to cook the blueberries at all? Could I mix the dried
>>> blueberries with some water in a bowl using a whisk or a hand mixer?
>>>
I think without cooking you would have an inferior texture to your spread.
Without the added sweetener and pectin I hesitate to say "jam." Why don't
you experiment a bit? Part of this newsgroup is exploring possibilities and
sharing them. Are you planning on making a lot for gift giving, or for other
storage?
>>Jam is a semi-solid sweet preserve that is a chemical "handshake" between
>>pectin (natural or added), acid, moisture, and SUGAR or other sucrose kind
>>of stuff, and preserved even further in vacuum sealed jars. We can make a
>>simmered to death version of blueberry jam by concentrating its natural
>>sugars, but you would need to add some acid I think, and God only knows
>>what
>>the natural pectin content is
>
> Someone over in rec.food.cooking, where I originally posted this query
> before I knew about this ng, said that blueberries are fairly low in
> natural pectin, which is why it is added.
Yeah, I thought so.
>> Back to jam: If you want to use artificial sweeteners, you may have to
>> use
>>a low sugar or no sugar needed commercial pectin. There are also freezer
>>jam
>>preparations.
>
> I didn't know that pectin needs sugar to "activate". I found some
> pectins that claim to work with little or no sugar:
>
> Pomona's Universal Pectin is activated by calcium, which they include
> with the pectin. See:
I did mention commercial pectins that work without the added sugar. Also
know that sugar preserves not only the fruit, but the color, clarity, and
"sparkle." The jams I've made with low or no sugar (and with Splenda)
deteriorate quickly in the fridge (within a month, mold) and become an
unsightly brown tinged spread. It's generally tasty, but yucky looking.
>
>
>>What would work best for you? We do have some recipes on our
>>FAQ for low sugar recipes, but using fresh fruit, I think:
>>http://www.jaclu.com/rfpFAQ/rfpFAQ.htm
>> All this to preserve the crop in sweet form. Yours are already dried
>>nicely. May I suggest that you rehydrate what you would like for a week
>>(perhaps 1 cup of dried stuff) with good water (or booze) to barely cover
>>and sweeten with Splenda for a kind of compote or spread?
>
> That was one idea I had. What kind of booze?
Our Mother Superior, Holy Order of the Sacred Sisters (and Brothers) of St.
Pectina of Jella ;), has a fabulous recipe called Boozeberry Jam - she's
posted it many times, that uses whole fresh blueberries (I use frozen) and
about a 1/4 c. of dried blueberries soaked in half Cointreau and half
Southern Comfort to cover. Great stuff, I make some every year.
Let us know how you do.
Edrena
LurfysMa
wrote:
As long as it spreads reasonably well and tastes like
blueberries...you can call it "mud".
>Why don't you experiment a bit? Part of this newsgroup is exploring possibilities
>and sharing them.
Yes, well, that's the plan. I just thought, since I've never made jam
since I was about 10 and "helping" my mom, that I'd get a few pointers
first to start me in the generally right direction.
>Are you planning on making a lot for gift giving, or for other
>storage?
Nope, just whatever I can use myself. Of course, if Smucker's
discovered my jam and offered me 7-8 figures for the recipe... ;-)
That wouldn't be so good. Maybe I'll try that tasty, but yucky, mold.
>>>What would work best for you? We do have some recipes on our
>>>FAQ for low sugar recipes, but using fresh fruit, I think:
>>>http://www.jaclu.com/rfpFAQ/rfpFAQ.htm
>>> All this to preserve the crop in sweet form. Yours are already dried
>>>nicely. May I suggest that you rehydrate what you would like for a week
>>>(perhaps 1 cup of dried stuff) with good water (or booze) to barely cover
>>>and sweeten with Splenda for a kind of compote or spread?
>>
>> That was one idea I had. What kind of booze?
>
>Our Mother Superior, Holy Order of the Sacred Sisters (and Brothers) of St.
>Pectina of Jella ;), has a fabulous recipe called Boozeberry Jam - she's
>posted it many times, that uses whole fresh blueberries (I use frozen) and
>about a 1/4 c. of dried blueberries soaked in half Cointreau and half
>Southern Comfort to cover. Great stuff, I make some every year.
I'll look for it -- unless the Mother Superior should happen to post
it again! ...
> Let us know how you do.
OK. Only if it's edible or no matter what?
--
The Joneses
"LurfysMa" <inv...@invalid.invalid> wrote in message
>>
> As long as it spreads reasonably well and tastes like
> blueberries...you can call it "mud".
>
You know, that is an interesting comment. Blueberry Mud.
Hey, I gotta an idear - why not mix up the peanut butter and stir in the
dried berries? Truly Blueberry Mud!!
And have you thought of making pemmican? Won't be much bear or buffalo fat
to be had, but regular lard or beef "leaf" fat could be substituted. I think
there's a recipe in our faq.
>>Why don't you experiment a bit? Part of this newsgroup is exploring
>>possibilities
>>and sharing them.
> Yes, well, that's the plan. I just thought, since I've never made jam
> since I was about 10 and "helping" my mom, that I'd get a few pointers
> first to start me in the generally right direction.
So glad we could help. Who knows, may be the start of a truly tasty
addiction, er, hobby. Was for me.
>
>>Are you planning on making a lot for gift giving, or for other
>>storage?
>
> Nope, just whatever I can use myself. Of course, if Smucker's
> discovered my jam and offered me 7-8 figures for the recipe... ;-)
If you ever get some Gedneys Raspberry & something Jam, (sorry Barb, blond
attack), you'll see our Mother's face on the lable. It could happen.
>>I did mention commercial pectins that work without the added sugar. Also
>>know that sugar preserves not only the fruit, but the color, clarity, and
>>"sparkle." The jams I've made with low or no sugar (and with Splenda)
>>deteriorate quickly in the fridge (within a month, mold) and become an
>>unsightly brown tinged spread. It's generally tasty, but yucky looking.
>
> That wouldn't be so good. Maybe I'll try that tasty, but yucky, mold.
I understand that the mold may be harmless, but deadly to those who are
allergic to it. Since most of us won't eat moldy stuff, who knows if we're
allergic or not? And tests show that the tendils of the mold reach thru out
the jar, so can't just scoop out the moldy bits.
I should have put that last "tasty" sentence somewhere toward the front of
the comment...were you ever a junior high English teacher?
>
>> Let us know how you do.
>
> OK. Only if it's edible or no matter what?
>
Nah - let us know what you make, whatever it looks like. Who knows, if it's
tasty and pretty, we could adapt it around and add to the repertoire.
Edrena
LurfysMa
wrote:
>(having clipped various parts of the conversation for brevity)
>"LurfysMa" <inv...@invalid.invalid> wrote in message
>news:gpl713tn06bsd2bdb...@4ax.com...
>>>
>> As long as it spreads reasonably well and tastes like
>> blueberries...you can call it "mud".
>
>You know, that is an interesting comment. Blueberry Mud.
I hereby cede all right to the name to you. Just send me the first jar
(well, maybe the second jar -- test it on someone else first).
>Hey, I gotta an idear - why not mix up the peanut butter and stir in the
>dried berries? Truly Blueberry Mud!!
Yuck
>And have you thought of making pemmican? Won't be much bear or buffalo fat
>to be had, but regular lard or beef "leaf" fat could be substituted. I think
>there's a recipe in our faq.
Yuck, again
Are you kidding? I barely made it out of Jr. High English -- and that
was back when there were only about half as many words in the
language. But I have been known to pick the odd nit.
>>> Let us know how you do.
>>
>> OK. Only if it's edible or no matter what?
>>
>Nah - let us know what you make, whatever it looks like. Who knows, if it's
>tasty and pretty, we could adapt it around and add to the repertoire.
Well, if you can do that, I should post some of my other flaming (both
in the literal and the allegorical senses) "successes" and see if you
can make something edible out of them.
One of my favorites was about 30 years ago when I decided to fix
lasagne for a date (first date, in case you didn't already think I was
reckless enough). The recipe called for 5-6 cloves of garlic. Having
recently escaped from the midwest, I didn't anything about lasange or
garlic, but I had heard that garlic was some kind of magical
ingredient, so I figured I'd all a little extra.
I went over to the supermarket and bought what I thought were 10
cloves of garlic. When I got home, I was a little surprised at how
much work it was to shuck all those little inners, but I perservered.
When I date arrived, the only comment was, "Wow". I think the
wallpaper peeling off the walls might have been a clue, too.
We managed to save the recipe (by quadrupling it, I think) and it was
pretty good lasagne in the end.
So, now you know my general skill level. ;-)
--
The Joneses
> On Wed, 4 Apr 2007 11:13:49 -0600, "The Joneses" <famj...@swbell.net>
> wrote:
>
>>(having clipped various parts of the conversation for brevity)
>>"LurfysMa" <inv...@invalid.invalid> wrote in message
>>news:gpl713tn06bsd2bdb...@4ax.com...
>>>>
>>> As long as it spreads reasonably well and tastes like
>>> blueberries...you can call it "mud".
>>You know, that is an interesting comment. Blueberry Mud.
> I hereby cede all right to the name to you. Just send me the first jar
> (well, maybe the second jar -- test it on someone else first).
>>Hey, I gotta an idear - why not mix up the peanut butter and stir in the
>>dried berries? Truly Blueberry Mud!!
> Yuck
Go ahead - I dare you, I double dare you. And I don't have any freeze dried
berries myself. I'd think the PB & crunchy blueberries sound good.
>>And have you thought of making pemmican?
> Yuck, again
>
Poor Ma.
>>I should have put that last "tasty" sentence somewhere toward the front of
>>the comment...were you ever a junior high English teacher?
>
> Are you kidding? I barely made it out of Jr. High English ... But I have
> been known to pick the odd nit.
Sometimes I never quite know how my sentences are understood. But I still
bring the tail ends of my written words all the way up to the line. She was
scary...fair, but scary.
> Well, if you can do that, I should post some of my other flaming (both
> in the literal and the allegorical senses) "successes" and see if you
> can make something edible out of them.
>
Only if we can figger out how to *preserve* it.
> One of my favorites was about 30 years ago when I decided to fix lasagne
> for a date (first date ...
My first speghetti called for a tablespoonful of oregano leaves. I pulled
out that ground oregano and didn't read the lable. It was inedible.
Preserved right to the garbage disposal.
>
> So, now you know my general skill level. ;-)
It can get better. Good Luck.
Edrena
Kathi Jones
"LurfysMa" <inv...@invalid.invalid> wrote in message
LOL!! Great story...so...um, how did the rest of the date turn out?
Kathi
LurfysMa
wrote:
>> One of my favorites was about 30 years ago when I decided to fix
>> lasagne for a date (first date, in case you didn't already think I was
>> reckless enough). The recipe called for 5-6 cloves of garlic. Having
>> recently escaped from the midwest, I didn't anything about lasange or
>> garlic, but I had heard that garlic was some kind of magical
>> ingredient, so I figured I'd all a little extra.
>>
>> I went over to the supermarket and bought what I thought were 10
>> cloves of garlic. When I got home, I was a little surprised at how
>> much work it was to shuck all those little inners, but I perservered.
>>
>> When I date arrived, the only comment was, "Wow". I think the
>> wallpaper peeling off the walls might have been a clue, too.
>
>LOL!! Great story...so...um, how did the rest of the date turn out?
That date was fair to middlin' as we had a good laugh over the garlic.
The lasagne was actually very good. I should try it again.
Long term, it didn't work out, but that wasn't because of my cookin'.
And I had been meaning to replace that wallpaper anyway! ;-)
--
Brian Mailman
> "LurfysMa" <inv...@invalid.invalid> wrote in message
> news:ett713p63d1ils23f...@4ax.com...
> My first speghetti called for a tablespoonful of oregano leaves. I pulled
> out that ground oregano and didn't read the lable. It was inedible.
> Preserved right to the garbage disposal.
One day I will tell the story of my mother, who as a young bride during
WWII making a mock apple pie from Ritz crackers. She didn't know the
difference between cinnamon and cayenne.
But that story can wait.
B/