Overwhelmed with figs, need to get them into jars. Getting pushback from the family because I put 6 cups of sugar on the grocery list. What do I say? Why do I need to add sugar to can a very sweet fruit?
https://nchfp.uga.edu/how/make-jam-jelly/jams/fig-jam-without-pectin/
by RosemaryBiscuit
5 Comments
Sugar is important in canning jam without pectin for a few reasons:
Preservation: Sugar acts as a preservative, preventing microbial growth by reducing the amount of moisture available for it. The more sugar you add, the longer your jam will last.
Gel formation: Sugar chemically binds water, which prevents it from reacting with other ingredients and helps the jam set. Without pectin, you might need to cook the jam longer to remove water and help it set.
Texture: Sugar helps achieve the proper texture for jellied fruit products
Ignore the family who don’t can according to proven and safe recipes. Their opinions will ruin your product and poison people.
Oregon State Extension has a tested recipe for whole figs canned in light syrup that should call for less sugar. You’ll have to add acid.
https://extension.oregonstate.edu/food/preservation/preserving-figs-sp-50-648
Is Pomona pectin an option, since it’s designed for lower-sugar recipes?
You can always dry them if you don’t want to add sugar. Food dehydrators can be obtained pretty cheaply in thrift stores or Facebook marketplace.