Last night, I tried making strawberry jam for the first time. I got one of those Certo Pectin packages, and it said in big bold letters "Do not reduce sugar, do not substitute sugar" well, I used fructose instead of sugar. Not sure if it's going to come out or not - I guess I'll find out tonight.
But that made me want to come here and ask a few questions.. I'm sure there are lots of experienced canning/jamming chefs here
. We're also going to start a little garden, so I am trying to learn more about canning / freezing / dehydrating, etc.
Certo Pectin is a preservative, right? I noticed the organic jams we have at the house list Fruit Pectin as an ingredient.. and organic sugar... Anyone has a recipe that would get me closer to a natural food store-bought jam? There are tons of cheap strawberries around here, I'd love to take advantage of that and make jams, freeze them, etc.
any tips on canning for a beginner? Do I need to buy a canner thing? How much do those usually run?
any recipies, ideas, tips, suggestions would be muchly appreciated!