IS IT POSSIBLE TO HAVE JAM WITH LESS SUGAR?

The answer of the law is clear: "The soluble solids value of the finished product may not be less than 65 percent." (Regulation B-4.13-01 of DEPARTMENT OF HEALTH ).
The answer of the microbiologist is: "The sugar guarantees the preservation of the fruit and so the jam."
And the answer of the cooker is: "There is proper gelling if some conditions are fulfilled - the concentration of sugar at the end of the cooking, the quantity of pectin and the acidity of the mixing."


Reducing the quantity of sugar is the door open to the growing of moulds. In jam sugar free, the taste of sugar is coming from: Aspartame, Saccharin or Acesulfame-K. The effect of this sweeteners is not insignificant. It needs also more pectin and preservatives. It should be reserved for diabetics. Very frankly it is more a chemical product than the sweet jam of my Lola! Question of culture and taste education, probably...


To maintain the sweetness of our jam constant, we first measure the content in sugar with a refractometer and we adjust the sugar we have to add to a certain degree Brix (the unit to speak of the percent of sugar), always the same.
We prefer to use washed sugar to limit the presence of chemicals which could be added with white sugar. It change a little the colour of the final product but it is really acceptable. We don't use brown sugar or muscavado because all the jam would be brown colour.
Note that when the quantity of sugar is reduced, the preparation is called butter fruit and with less sugar the name is compote. Of course these products must be keep in fridge and the time life is very short.

"Is it possible to have MORE sugar in my tubo?"

BREAKING NEWS 
You can now buy per unit our different flavours at: 

CAKES & PASTRIES
Corner Burgos Lopez Jaena Sts
BACOLOD CITY
Telephone: +63(034) 433-4566

PENDY'S SNACK BAR & RESTAURANT

25th Corner Lacson St.

BACOLOD CITY

Telephone: +63(034) 434-0269

TAMERA PLAZA INN

79 Lacson Street

BACOLOD CITY

Telephone: +63(034) 432-1708

Telefax: +63(034) 709-0886

Mobile: 0923-6350535

Email: Tamera Plaza Inn

The question of the week:

- I noticed skin of calamansi and orange in some jam. Is it normal?

Yes, all is good in the fruit! The skin of fruits generally contains vitamins and for example, it is better to eat the apple with the skin (after cleaning of course). The skin of some fruits, especially the citrus fruits (lemon, orange,...) are used to add a special taste to the fruit itself. The external skin is called the zest and is often used in confectionery. The internal white skin, the zist is less used because of its bitter taste. We use the zest of orange and calamansi in the pomelo jam to give this special bitter taste of the English marmalade of orange.


As nothing was interesting or new in the market or on the trees, no new flavours this week. 
We are looking for local organic fruits to develop our line of jams. Please contact us.

     Guyabano-calamansi, OUT OF STOCK.

            NEW BATCH END OF THE WEEK    

         

Jackfruit-calamansi, the new batch has really the delicate taste of Langka!

         

Pomelo-orange,  the jam of the breakfast!

Papaya-Buko, the kids love it!

     The unique starting price is 130 P*/bottle 300g,

     Minimum order: 6 bottles mixed,

     Free delivery in Bacolod (payment at the delivery)

*not applied in local selling places

Send your remarks and orders to:

lolasgardenjam@gmail.com

or Text: 0919 3555 424