Served here with goats cheese and crusty bread
I am not one that worries too much about food intake, sugars, fats etc. but I was so shocked at the amount of sugar that goes into a preserve even I knew that had to be bad for you
But in my attempt to reduce the sugar content of the jam I decided to give this a go. Its an experiment.
How it turns out in terms of shelf life I have no idea, but I am fairly confident that it should last at least 4 months after proper waterbath processing.
Something we have in abundance all along the shore of the Island is Carageen moss.
This is a natural gelatin. It free and available, so I decided to go with that.
Adding carageen to the mix will force it to gel, so that is one aspect of sugars contribution.
Rememember - when you pick carrigeen, put it on the draining board and pour boiling water over it before you dry it.
Pectin will also do the same thing, this can be bought in stores or you can make it at home.
The rcipe for that is later on
The less ripe the fruit, the more natral pectin, so I went with about 10% of unripe (red or green) blackberries
The obvious problem is with its low boiling point, the alcohol cannot be added durning the cooking process, so it goes in at the last possible moment - just after filling up the jar before the lid and liner go on.
So, I decided to do a Blackberry and rhubarb jam, but reduce the sugar content drasticly, to half the normal ratio. Its still a lot of sugar, but at least it is a start.
As far as I know, looking on the net, this is the first time someones written about making a conserve in this way, so I am a little proud of that - Delaney must have inspired me.
750gm sliced rhubarb
500gm Blackberries (at least 50 gm underripe)
150 gm cooking apple peeled and chopped
(total fruits 1.4kg)
3tsp lemon juice
100 gm Demerera
100 gm Rich dark brown
400 gm White sugar
75 gm honey
25 gm Carrageen (a.k.a Irish Moss)
1 tsp brandy per jar filled
The mixture sets reasonably well, and is very sweet already, tastes divine.
It is just that little bit different because of the seaweed, so I think that by a few minor adjustments we may be on to something.
Mr Spider owns this one