The email sent will contain a link to this article, the article title, and an article excerpt (if available). For security reasons, your IP address will also be included in the sent email.
While reading through the Ball® Complete Book of Home Preservation recently, I came upon a variety of pectin-free jam recipes. Instead of pectin for thickening, these recipes used homemade applesauce made from whole, uncored, unpeeled apples and whole unpeeled lemons. The high amount of natural pectin in these two fruits thickens the jam naturally. Additionally, using the homemade applesauce as a base helps to extend your other fruit - be it plums, cherries, berries, peaches, or the like - much further, allowing you to make more jam with less of this other fruit. I was totally intrigued, and liked the idea of not needing pectin to thicken the jam. Sure, I love my Pamona's Pectin dearly, but wouldn't it be nice to take a break?
The recipes looked easy to adapt to include unrefined sweetener instead of cane sugar, and I had all the ingredients on hand. So, I whipped up a batch of jam with apples, plums and a bit of ginger, sweetened with agave nectar. It turned out marvelously. The jam is soft and spreadable, but still thick enough to mound on the end of a spoon. The color is fantastic, and the flavor is sweet and bright. I knew immediately I had to share it with you!