Is it possible to just put some frozen berries in the breadmaker on the jam cycle and make a spreadable berry condiment, without using pectin (or even agar)? It doesn't need to have the same mouth feel or consistency as regular jam, as far as I am concerned.
The result would likely be too runny, but it's certainly possible to make something jam-like by doing that. If it doesn't need to have the same mouth feel or consistency, the sky's the limit.
Berries have far too much water in them; that's why those other things are in there to thicken them up. It would be very runny without.
And if you add the thickeners, it definitely wouldn't be sweet enough for most people (even just pureed or mashed berries aren't really very sweet- they tend to be sour rather than sweet).
Sorry you didn't get any replies before. Hope that helps in some way. :)
I don't mean a sugar free recipe. I mean whatever recipe you found that matches your bread machine.
Or even one that came with your bread machine.
I can try to change a recipe that contains sugar and other things. But it's important to know things like the absolute volume, and the liquid to solid ratios so I don't tell you to use too much of something and it gets overfilled.
My guess is that it would make a lot of jam, and that overfilling wouldn't be a big problem since it shouldn't boil over... but I could be wrong.
Just putting berries into it, and filling the bucket about 2/3 the way up would probably be OK.
If you have a blender, you might want to get them started by liquefying half of them to start with so it will have a bit more liquid content in the beginning to prevent the berries from burning.
That's just a guess, but I would be a bit surprised if that didn't work.
I've never heard of jam in a breadmaker either. It seems that sugar has anti-bacterial properties from the sites I've seen.
Would this help? http://www.snack-girl.com/snack/strawberry-jam-without-sugar/
It does call for low-sugar pectin, which refers to using with low sugar preserves.
I was surprised they didn't call for apple--I know well how much pectin is in apples. My first attempt to use pulp from my juicer was from apples. I got 5 quarts of a very jelled vegetable broth!
If I were to guesstimate, I'd say grate up some raw apple with the berries. Just grated apple, and berries. That has NOT been tested!
Don't let the perfect be the enemy of the good
Nope, you can't do that, that would be too much and it might boil over.
Berries are liquid (mostly water- about 92%).
Sugar is a water soluble solid
Sugar will dissolve in mashed berries, and the resultant volume will be a little less. This is a situation in which 2 + 3 does not equal 5.
Use about four and a third cups TOTAL of halved strawberries (or three cups pureed strawberries TOTAL) for roughly the same volume that the recipe recommends.
Granulated Sugar has a density of about 0.8 grams per ml (Sucrose is 1.59, but there's lots of air and space between the grains in table sugar)
2 cups of sugar = 473.2 ml = 378.5408 grams
3 cups strawberries (152 g/cup) = 456 grams = 420 grams water & 36 grams other stuff (mostly sugar)
420 grams water & 414 grams of sugar
Total: 420 ml water to 517.5 ml sugar
Roughly 1:1 ratio - when the sugar dissolves, as a rule of thumb it should result in a total volume of roughly the water + 1/2 the sugar.
So, the total volume you want is about 678.75 ml = 2.87 cups (that is, pureed, without air gaps between berries)
Pureed strawberries are about 232 grams per cup
2.87 cups * 232 g/cup = 665.8 g
665.8 g / 152g/cup = 4.38 cups (halved, non-pureed strawberries)
I recommend that you do add pectin, though. Maybe even increase it to 3 tbsp. Otherwise it will be very runny. Sugar helps thicken it by lowering the water content.
Yes and no. Bacteria love sugar, but without enough water, the solution becomes highly hypotonic, which dries the bacteria out by sucking the water out of them and kills them.
That's why without sugar, it wouldn't be shelf stable. She said she wasn't worried about that:
"It does not have to be shelf stable, I can use the freezer and fridge for storage."
So I didn't mention it. But I'm glad you did, in case anybody reads this thread in the future.
Dear future people: Be careful about making low-sugar Jam or Jelly; it will go bad faster than you can say fermentation.
A practical alternative could be something like Xylitol, though, which should make it more shelf stable.
If you can't find no sugar pectin, you could also use Agar.
High acid content of fruits tends to inhibit gelling of Agar, so you might need to find some Lime (you could look for it as pickling lime) to neutralize the citric acid a bit (it would only need a tiny bit).
How about chia seed jam? It's very popular in clean eating circles. I'm not sure about using a breadmaker for it but it's very simple - here's a recipe http://ohsheglows.com/2012/06/26/magical-blueberry-vanilla-chia-seed-jam/
I think the actual definition of jam is that it has a certain percentage of sugar in so no-sugar recipes would usually be called fruit spreads.