Everything Newfoundland & Labrador with its Culture, Cuisine and Traditions


To view each Recipe, click on recipe name under Jams

Cooking jams the old fashioned way is without the use of any commercial pectin. The only ingredients in these jams are fresh, sun-ripened fruit and little sugar. Lemon juice and vinegar is sometimes added to help the jam set. Jams prepared without added pectin have a softer, less set texture than jams prepared with added pectin. They have to be cooked longer to evaporate moisture and concentrate fruit’s natural pectin. Longer cooking produces a darker-coloured product with a slightly caramelized flavour. Jams with no added pectin requires less sugar in relation to the amount of fruit than those with added pectin. The longer cooking time reduces the amount of jam and concentrates the sugar content.

Share Button