Making Low Sugar Jam With Agar Agar Instead of Pectin


| 5/13/2014 12:08:00 PM


Tags: Jam With Agar Agar Tutorial, Homemade Jam Made With Agar Agar Instead Of Pectin, Pectin Allergy, Pectin Alternative, Homemade Jam, Low Sugar Jam, Lori Havens,

Lori HavensWith summer knocking at the door, I thought I'd share my method for making jam without commercial pectin. Agar-agar is made from a variety of sea vegetables (seaweed/kelp), and is used like gelatin ... only it's completely vegetarian! It's a great alternative to pectin in jams, and it can be used to thicken anything you cook. Agar-agar must be heated to "release" the jelling properties, then it will set up as it cools. Agar-agar flakes are best ... less processed than agar-agar powder. My recipe is for flakes.

Pectin is found in the skins/peels of many fruits and has thickening properties. Commercial pectin, on the other hand, is a processed powder made from apple (typically) and/or citrus peels. It is far from natural ... have a quick look HERE at a chart showing the steps to make powdered pectin. You'll probably realize why you're allergic to it, if you are!

I used the recipe from my Ball Blue Book of Canning for peach preserves, and modified it to include blueberries and to use the agar-agar. Here are the ingredients lists for both ... each uses 4 pounds of fruit. Note the amount of sugar called for in each:

Peach Preserves

8 cups sliced, peeled, pitted peaches (about 4 pounds)
1 package powdered pectin
2 tablespoons lemon juice
7 cups sugar

Blueberry-Peach Preserves With Agar-Agar




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