For some time now I have been working on trying to make the perfect low sugar jam, in the hopes that I would get a good set, while maintaining the wonderful flavour of the fruit. My problem has been that whenever I reduced the sugar, I would have to cook the jam for much longer to get it to set. The result was an over cooked jam that lost that summer in a bottle flavour I think good jam is all about. Well I have finally succeeded, using a low sugar pectin that allows the jam to set without being cooked for an extended period of time. So rather than getting the flavour of caramelized, over cooked sugar, I get the fresh fruit flavours I am aiming for. Strawberries have a low natural pectin level, so they are perfect for use with commercial pectin. If you use the low sugar pectin, and reduce the high sugar content in most jams, you get the best of both worlds; a wonderful, fresh fruit taste, without the sugar hit some of us would rather do without. Here is my recipe.
From my previous posts, you would now know that I have had an amazing crop of carrots this year, so I still have to come up with creative things to do with them, which of course is all part of the fun.
Making your own butter is fun and easy, and if you have an excess of cream, it is also economical. Unfortunately, if you have to purchase your cream at supermarket prices, then it is usually cheaper to buy butter. The good thing about making your own butter is that you can get creative and make European style cultured butter
Cultured butter has a wonderful flavour that is subtle yet quite distinctive. This flavour is caused by the bacteria that you add to the cream before churning and is enhanced as the butter ages.
The first step is to make Crème Fraiche, which is a cultured cream. Then, once this is complete, you take your Crème Fraiche, and using a food processor, or mixer, beat it into butter.