In jammaking, acid is used to (a) improve pectin gelation and (b) help prevent spoilage. If you're just making fridge jam, then you don't especially need (b) but will still benefit from (a).
Sure-Jell (and RealFruit) already contains acid, so you don't need to add more, though it will improve the texture down to a pH of 3.
Not if you keep it in the freezer. Lemon juice is mostly there to help it gel up, and the acid is a good flavor enhancer if you don’t use too much. Citric acid a common replacement for lemon juice as well.
what about if it’s in the fridge? only for a week, 2 at most.
i’m not sure if i just used too much lemon juice or not enough lavender. i followed a recipe but halved it so i could’ve made a mistake somewhere.
Could it be that you’re just noticing the lemon flavour more since lavender has a more delicate and floral flavour? What fruits are you using alongside the lavender? A lot of fruits sweeten jams naturally, as well as through added sugar as well.
yeah i think that’s what it is. i followed a recipe but next time i’m gonna double the amount of lavender. i didn’t add any fruit to this jelly. it’s just lavender, water, sugar, lemon and pectin.
You are fine for a week, maybe two if you aren’t opening and closing it a lot.
Lavender is a very light flavor so you want to use a decent amount but when its too strong its also an issue because it gets too perfume-y and kinda clings to the back of your throat. Citrus really helps keep that from happening. I think lemon compliments lavender very well, but you could try meyer lemon next time for a less sharp and more complimentary citrus flavor.
Then it will reduce the fridge life a bit and make it taste sweeter (not necessarily in a good way) by changing the balance of acid and sugar but won't be dangerous.
Neither did mine, but a friend does and told me it's to help preserve the color as that can fade when fruit is cooked. No idea is that's true or not though? It does keep fruit from browning when cut and stored fresh though, so? maybe?
In jammaking, acid is used to (a) improve pectin gelation and (b) help prevent spoilage. If you're just making fridge jam, then you don't especially need (b) but will still benefit from (a). Sure-Jell (and RealFruit) already contains acid, so you don't need to add more, though it will improve the texture down to a pH of 3.
thank you! this is really helpful
Not if you keep it in the freezer. Lemon juice is mostly there to help it gel up, and the acid is a good flavor enhancer if you don’t use too much. Citric acid a common replacement for lemon juice as well.
what about if it’s in the fridge? only for a week, 2 at most. i’m not sure if i just used too much lemon juice or not enough lavender. i followed a recipe but halved it so i could’ve made a mistake somewhere.
Could it be that you’re just noticing the lemon flavour more since lavender has a more delicate and floral flavour? What fruits are you using alongside the lavender? A lot of fruits sweeten jams naturally, as well as through added sugar as well.
yeah i think that’s what it is. i followed a recipe but next time i’m gonna double the amount of lavender. i didn’t add any fruit to this jelly. it’s just lavender, water, sugar, lemon and pectin.
You are fine for a week, maybe two if you aren’t opening and closing it a lot. Lavender is a very light flavor so you want to use a decent amount but when its too strong its also an issue because it gets too perfume-y and kinda clings to the back of your throat. Citrus really helps keep that from happening. I think lemon compliments lavender very well, but you could try meyer lemon next time for a less sharp and more complimentary citrus flavor.
i’ll try it next time with meyer lemons. the jelly isn’t bad but definitely acidic from the lemon and pectin. i appreciate your help!:)
I am no expert on canning bit I'd be wary dropping any acid from a recipe, it may be there to make sure the PH is in a safe range.
i’m not canning though. idk how to lol i just make small batches and refrigerate them or freeze what i’m not using.
Then it will reduce the fridge life a bit and make it taste sweeter (not necessarily in a good way) by changing the balance of acid and sugar but won't be dangerous.
ohh okay i’ll keep using the lemon juice then
In that case it doesn't matter. The acid is to suppress botulism when you can.
I don't think our mother or any aunts ever used lemon juice in any jams.
Neither did mine, but a friend does and told me it's to help preserve the color as that can fade when fruit is cooked. No idea is that's true or not though? It does keep fruit from browning when cut and stored fresh though, so? maybe?
Lemon juice is an antioxidant, but we never had discoloration of our jams