What is a preserve?
A preserve is a jam made with chunks of fruit or fruit as a whole. When compared to jam where the fruit is mashed, preserves have chunks of real fruit in preservation. Essentially, the preservation technique is the same, Sugar and fruit cooked down together. thats is the basic science of this one.
Additives and preservatives in a commercial preserve.
When we buy a jam bottle or a preserve, we often overlook a few of the ingredients which have nothing to do with a real fruit preserve. Well, on a commercial scale they are required to improve the appearance and shelf life of the preserve. This is why it carries a lot of additives than ever needed. Moreover, sugar is cheaper than fruit!! So it is more sugar and added pectin than real fruit. This is where it crosses the path of a preserve to add to unhealthy eating. Often you will find the citric acid, sodium benzoate, ascorbic acid, sodium sorbate, calcium propionate etc added to the jam. Most of the time slow-cooked jams stored properly in cleaned glass jars or cans do not need a high amount of any of these. you will encounter many recipes for jams on this blog. Each with a different shelf life based on how it was prepared like the microwaved mango papaya jam has a shelf life of two weeks whereas the frozen berries jam stays longer. The slow-cooked plum jam stays for months together and so will this sweet strawberry jam.
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- Stock pot.
- 36 large strawberry
- 3 cups jaggery (or sugar )
- 1/3 cup Lemon juice
- Wash and clean the strawberries.
- Slice them in half and add them to the stock pot.
- Add the jaggery and lemon juice and set the pot to a simmer.
- Keep stirring as the sugar melts. so it keep from sticking to the bottom.
- Once the syrup thickens to honey consistency.
- Test the thickness of the syrup by coating the back of a cold spoon which when wiped with a finger, the preerve doesnt run.
- At this stage ladle the preserve into sterilised clean glass bottles.
- Cool this downcompletely and then seal tight with the lid.
- store in a cool dry place.
Adding this to foodies redoing old posts as this is one very old post here that I have updated with changes in content.