With homesteading and food preservation becoming increasingly popular, more people than ever are creating their own homemade products and looking to market them. If you've been thinking about making jams to sell, including strawberry jam or blends like strawberry kiwi jam, there are a few things you need to think about when you're trying to choose the recipe that you want to preserve. Here's a look at a few of your options.
No-Pectin Jam
While many traditional canned jams include pectin in either powder or liquid form, you don't necessarily have to add pectin. In fact, many fruits have enough natural pectin that you can make jam from them without adding any if you cook it long enough. Unfortunately, strawberries and kiwis are fairly low in natural pectin. If you want to make a no-pectin strawberry kiwi jam, you'll need to add a source of natural pectin to the recipe. The best option for this would be a fresh apple.
To maximize the natural pectin of the apple, you'll want to cut the apple peels off in thin strips. Then, core and quarter the apple, discarding the core and grating the quarters. Put the grated apple and the peels in the pot with the strawberries, kiwi, lemon juice, and sugar. Bring it to a boil and let it boil for 30 to 45 minutes, or until the mixture creates a jelly-like consistency when dropped on a freezer-temperature plate. Remove the apple peels at this point. Then, you can fill and process your jars.
Traditional Pectin Jam
Many different strawberry jam recipes use traditional pectin. Commercial pectin will help your jam to set with a fraction of the cooking time, but you'll have to make sure that you follow the instructions that come with the pectin that you choose. Your fruit, sugar, and acid ratios must be precise for the pectin to properly gel, and you'll have to add the pectin at the right time. Powdered pectin should be mixed with the sugar and added early in the recipe, while liquid pectin should be added later.
Low-Sugar Pectin Jam
When you want strawberry kiwi jam that really highlights the fresh flavor of the fruit without weighing it down with a lot of sugar, you should consider opting for low-sugar pectin. If you're going to make jam with low-sugar pectin, it's important to follow the recipe for the pectin you choose. Like with traditional pectin, the ratios are important for ensuring that the pectin can gel correctly.
Try some recipes today to find the one that works best for you. Learn more by contacting services that have 8 oz strawberry kiwi jam for sale.
