Showing posts with label Blueberry. Show all posts
Showing posts with label Blueberry. Show all posts
Tuesday 28 August 2018
Thursday 16 August 2018
Tuesday 18 July 2017
Blueberry Orange Ginger Jam.
Ingredients
8 cups fresh blueberries
4 1/2 cups jam sugar
Grated zest and juice of one large orange
1 tablespoon freshly grated ginger
1/4 teaspoon ground ginger
1/2 teaspoon unsalted butter
Directions
- Working in batches if necessary, pulse blueberries in blender until coarsely crushed.
You should have about 6 cups.
- Measure 4 1/4 cups of sugar in one bowl.
In another bowl- remaining 1/4 cup sugar.
- Zest and juice orange.
You should have 1/2 cup juice.
If you don't, make up the difference with water.
- Combine blueberries, orange zest and juice, granted ginger, and ground ginger in large, heavy saucepan or stockpot.
Stir in jam sugar.
Bring to a boil over high heat, stirring constantly.
- Add remaining sugar all at once.
Stir in butter and return to a full rolling boil.
Boil for one minute.
Remove jam from heat and skim off any foam from surface.
- Ladle hot jam into hot sterilized jars, leaving 1/4-inch headspace.
Wipe rims of the jars, cover with lids, and screw bands on until just barely tight.
Place jars on rack in pot and cover completely with water.
Cover pot and bring to a boil over high heat.
Boil for 10 minutes.
Turn off heat, uncover pot, and allow jars to rest in water for five minutes.
Remove jars from pot and allow them to rest undisturbed on countertop for six hours or overnight.
- Blueberry Orange Ginger Jam Recipe | Serious Eats:
- Blueberry Jam, 3 Ways | Love and Olive Oil:
Blueberry Lime:
Blueberry Blackberry:
Blueberry Honey Lavender:
- Blueberry Jam with Brown Sugar:
Ingredients:
500g blueberries
1/3 cup brown sugar, light, packed
2 TBS lemon juice
Cook until jam thickens, about 20 minutes.
'via Blog this'
8 cups fresh blueberries
4 1/2 cups jam sugar
Grated zest and juice of one large orange
1 tablespoon freshly grated ginger
1/4 teaspoon ground ginger
1/2 teaspoon unsalted butter
Directions
- Working in batches if necessary, pulse blueberries in blender until coarsely crushed.
You should have about 6 cups.
- Measure 4 1/4 cups of sugar in one bowl.
In another bowl- remaining 1/4 cup sugar.
- Zest and juice orange.
You should have 1/2 cup juice.
If you don't, make up the difference with water.
- Combine blueberries, orange zest and juice, granted ginger, and ground ginger in large, heavy saucepan or stockpot.
Stir in jam sugar.
Bring to a boil over high heat, stirring constantly.
- Add remaining sugar all at once.
Stir in butter and return to a full rolling boil.
Boil for one minute.
Remove jam from heat and skim off any foam from surface.
- Ladle hot jam into hot sterilized jars, leaving 1/4-inch headspace.
Wipe rims of the jars, cover with lids, and screw bands on until just barely tight.
Place jars on rack in pot and cover completely with water.
Cover pot and bring to a boil over high heat.
Boil for 10 minutes.
Turn off heat, uncover pot, and allow jars to rest in water for five minutes.
Remove jars from pot and allow them to rest undisturbed on countertop for six hours or overnight.
- Blueberry Orange Ginger Jam Recipe | Serious Eats:
- Blueberry Jam, 3 Ways | Love and Olive Oil:
Blueberry Lime:
Blueberry Blackberry:
Blueberry Honey Lavender:
- Blueberry Jam with Brown Sugar:
Ingredients:
500g blueberries
1/3 cup brown sugar, light, packed
2 TBS lemon juice
Cook until jam thickens, about 20 minutes.
'via Blog this'
Blueberry Jam.
Ingredients
6 cups of smashed blueberries (you’ll need 8-10 cups of unsquashed berries to equal this amount)
4 cups sugar
3 tablespoons classic pectin powder
zest and juice of 1 lemon
1 teaspoon cinnamon
1/2 teaspoon grated nutmeg
Instructions
Prepare a canning pot and 3 pint jars.
Place 3 lids in a small saucepan and bring to a bare simmer.
Pour the smashed berries into a low, wide, non-reactive pot.
Measure out the sugar and whisk in the powdered pectin.
Add the sugar and pectin mixture to the fruit and stir to combine.
Once the sugar is mostly dissolved, place the pot on the stove and bring to a boil.
Cook at a controlled boil for 10 to 15 minutes, until the fruit begins to look thick and any foaming has begun to subside.
Add cinnamon, nutmeg, lemon zest and juice and let jam continue to cook until it passes the plate test, or until the drips hang off the spatula in thick, sticky rivulets.
Remove jam from heat and funnel into prepared jars.
Wipe rims, apply lids and rings, and process in a boiling water bath canner for 10 minutes.
When time is up, remove jars from canner and place them on a folded kitchen towel to cool.
Once jars are cool enough to handle, remove rings and test seals.
Sealed jars can be stored on the pantry shelf for up to one year.
Any unsealed jars should be refrigerated and used promptly.
- Blueberry Jam - Food in Jars:
Small Batch Blueberry Ginger Jam
Ingredients
3 cups smashed blueberries (650g)
1 1/2 cups sugar
7-8cm ginger, sliced
1 lemon, zested and juiced
1/4 cup chopped candied ginger
Instructions
Prepare a small canning pot and two half pint jars.
Combine mashed blueberries, sugar and sliced ginger in a bowl or measuring cup.
Let sit for at least an hour and up to 24 hours to give the ginger time to infuse its flavor into the fruit.
If you’re going for a longer maceration time, pop the fruit into the fridge.
When you’re ready to make the jam, pour the fruit into a medium pot.
Bring to a boil and add the lemon zest and juice.
Cook for 10-20 minutes (time depends on moisture level in fruit, humidity, power of stove, etc.) until jam approaches Setting point is 104.5°C/220F and appears to pass the plate test.
When jam is finished cooking, remove pot from heat and stir in the candied ginger.
Pour into prepared jars.
Wipe rims, apply lids and rings and process in a boiling water canner for 10 minutes.
Check seals when cool and store unopened jars in a cool, dark place.
- Urban Preserving: Blueberry Ginger Jam - Food in Jars:
'via Blog this'
6 cups of smashed blueberries (you’ll need 8-10 cups of unsquashed berries to equal this amount)
4 cups sugar
3 tablespoons classic pectin powder
zest and juice of 1 lemon
1 teaspoon cinnamon
1/2 teaspoon grated nutmeg
Instructions
Prepare a canning pot and 3 pint jars.
Place 3 lids in a small saucepan and bring to a bare simmer.
Pour the smashed berries into a low, wide, non-reactive pot.
Measure out the sugar and whisk in the powdered pectin.
Add the sugar and pectin mixture to the fruit and stir to combine.
Once the sugar is mostly dissolved, place the pot on the stove and bring to a boil.
Cook at a controlled boil for 10 to 15 minutes, until the fruit begins to look thick and any foaming has begun to subside.
Add cinnamon, nutmeg, lemon zest and juice and let jam continue to cook until it passes the plate test, or until the drips hang off the spatula in thick, sticky rivulets.
Remove jam from heat and funnel into prepared jars.
Wipe rims, apply lids and rings, and process in a boiling water bath canner for 10 minutes.
When time is up, remove jars from canner and place them on a folded kitchen towel to cool.
Once jars are cool enough to handle, remove rings and test seals.
Sealed jars can be stored on the pantry shelf for up to one year.
Any unsealed jars should be refrigerated and used promptly.
- Blueberry Jam - Food in Jars:
Small Batch Blueberry Ginger Jam
Ingredients
3 cups smashed blueberries (650g)
1 1/2 cups sugar
7-8cm ginger, sliced
1 lemon, zested and juiced
1/4 cup chopped candied ginger
Instructions
Prepare a small canning pot and two half pint jars.
Combine mashed blueberries, sugar and sliced ginger in a bowl or measuring cup.
Let sit for at least an hour and up to 24 hours to give the ginger time to infuse its flavor into the fruit.
If you’re going for a longer maceration time, pop the fruit into the fridge.
When you’re ready to make the jam, pour the fruit into a medium pot.
Bring to a boil and add the lemon zest and juice.
Cook for 10-20 minutes (time depends on moisture level in fruit, humidity, power of stove, etc.) until jam approaches Setting point is 104.5°C/220F and appears to pass the plate test.
When jam is finished cooking, remove pot from heat and stir in the candied ginger.
Pour into prepared jars.
Wipe rims, apply lids and rings and process in a boiling water canner for 10 minutes.
Check seals when cool and store unopened jars in a cool, dark place.
- Urban Preserving: Blueberry Ginger Jam - Food in Jars:
'via Blog this'
Blueberry Rhubarb Jam With Maple Syrup,
Blueberry Rhubarb Jam With Maple Syrup Recipe | Serious Eats:
Ingredients
1+1/2 cups jam sugar
3 cups chopped rhubarb/400 grams, diced (about 6 stalks)
200g blueberries
1/4 cup freshly squeezed lemon juice
1/4 teaspoon unsalted butter
1 cinnamon stick
1 star anise
1/2 vanilla bean, split
1 cup pure maple syrup
Directions
1. Combine rhubarb and 1/4 cup water in a large saucepan.
Bring to a boil, then reduce heat, cover, and simmer just until rhubarb breaks down, 10 to 12 minutes.
Meanwhile, puree blueberries in a food processor or blender.
OR:
Wash rhubarb, top and tail then chop into evenly sized pieces (I usually run a knife down the middle of the stalks then chop into roughly 1cm sized pieces).
Place in a glass bowl and pour the sugar over the top.
Cover with a plate or cling film and leave overnight, by which time the sugar will have soaked up the juice from the rhubarb.
2. Measure 2 cups of stewed rhubarb (reserve any extra rhubarb for another use).
Return 2 cups of rhubarb and the pureed blueberries to the saucepan.
Add lemon juice, butter, cinnamon stick, star anise, and vanilla bean and bring to a boil over medium-high heat.
Add maple syrup and jam sugar and return fruit mixture to a boil, stirring constantly.
Boil hard for one minute.
4. Remove pot from heat and skim any foam from surface of the jam with a cold metal spoon.
Remove and discard star anise, cinnamon stick, and vanilla bean.
Ladle jam into hot sterilized jars and process them in a hot water bath for 10 minutes.
OR:
- Growing and making jam with blueberries | Life and style | The Guardian: By Gloria Nicol
recipes using some shop bought berries alongside seasonal rhubarb.
Makes 1.25kg
600g rhubarb
300g blueberries
2 limes, the zest and juice
700g sugar
Wash rhubarb, top and tail then chop into evenly sized pieces (I usually run a knife down the middle of the stalks then chop into roughly 1cm sized pieces).
Place in a glass bowl and pour the sugar over the top.
Cover with a plate or cling film and leave overnight, by which time the sugar will have soaked up the juice from the rhubarb.
Place the grated lime zest and blueberries in a pan, adding 3 tblsp of lime juice. Heat gently and simmer for 15 minutes with the lid on, until the berries are cooked and surrounded by juice.
Pour the rhubarb and sugar into a jam pan and stir over a low heat until the sugar is completely dissolved.
Add the blueberries and lime, turn up the heat and cook at a rolling boil until setting point is reached (a small dollop of the syrup on a cold plate will readily form a skin when left to cool slightly).
It took me 10 minutes to achieve this and I advise that you keep an eye on it and give the occasional stir whilst it cooks as the mixture is apt to burn if you're not careful.
Skim if necessary.
our into hot sterilised jars, put a circle of waxed paper on the surface of each one and seal.
This jam has a nice soft set that suits me fine. If you prefer your jam to 'cut' rather than dollop substitute all or half of the sugar with preserving sugar that includes added pectin.
- Blueberry Jam, 3 Ways | Love and Olive Oil:
'via Blog this'
Ingredients
1+1/2 cups jam sugar
3 cups chopped rhubarb/400 grams, diced (about 6 stalks)
200g blueberries
1/4 cup freshly squeezed lemon juice
1/4 teaspoon unsalted butter
1 cinnamon stick
1 star anise
1/2 vanilla bean, split
1 cup pure maple syrup
Directions
1. Combine rhubarb and 1/4 cup water in a large saucepan.
Bring to a boil, then reduce heat, cover, and simmer just until rhubarb breaks down, 10 to 12 minutes.
Meanwhile, puree blueberries in a food processor or blender.
OR:
Wash rhubarb, top and tail then chop into evenly sized pieces (I usually run a knife down the middle of the stalks then chop into roughly 1cm sized pieces).
Place in a glass bowl and pour the sugar over the top.
Cover with a plate or cling film and leave overnight, by which time the sugar will have soaked up the juice from the rhubarb.
2. Measure 2 cups of stewed rhubarb (reserve any extra rhubarb for another use).
Return 2 cups of rhubarb and the pureed blueberries to the saucepan.
Add lemon juice, butter, cinnamon stick, star anise, and vanilla bean and bring to a boil over medium-high heat.
Add maple syrup and jam sugar and return fruit mixture to a boil, stirring constantly.
Boil hard for one minute.
4. Remove pot from heat and skim any foam from surface of the jam with a cold metal spoon.
Remove and discard star anise, cinnamon stick, and vanilla bean.
Ladle jam into hot sterilized jars and process them in a hot water bath for 10 minutes.
OR:
- Growing and making jam with blueberries | Life and style | The Guardian: By Gloria Nicol
recipes using some shop bought berries alongside seasonal rhubarb.
Makes 1.25kg
600g rhubarb
300g blueberries
2 limes, the zest and juice
700g sugar
Wash rhubarb, top and tail then chop into evenly sized pieces (I usually run a knife down the middle of the stalks then chop into roughly 1cm sized pieces).
Place in a glass bowl and pour the sugar over the top.
Cover with a plate or cling film and leave overnight, by which time the sugar will have soaked up the juice from the rhubarb.
Place the grated lime zest and blueberries in a pan, adding 3 tblsp of lime juice. Heat gently and simmer for 15 minutes with the lid on, until the berries are cooked and surrounded by juice.
Pour the rhubarb and sugar into a jam pan and stir over a low heat until the sugar is completely dissolved.
Add the blueberries and lime, turn up the heat and cook at a rolling boil until setting point is reached (a small dollop of the syrup on a cold plate will readily form a skin when left to cool slightly).
It took me 10 minutes to achieve this and I advise that you keep an eye on it and give the occasional stir whilst it cooks as the mixture is apt to burn if you're not careful.
Skim if necessary.
our into hot sterilised jars, put a circle of waxed paper on the surface of each one and seal.
This jam has a nice soft set that suits me fine. If you prefer your jam to 'cut' rather than dollop substitute all or half of the sugar with preserving sugar that includes added pectin.
- Blueberry Jam, 3 Ways | Love and Olive Oil:
'via Blog this'
Saturday 14 January 2017
Blueberry Buttermilk Cake.
raspberry buttermilk cake – smitten kitchen
You can just ignore the word “blueberry” up there and swap it up with any which berry you please, like blackberries or raspberry or bits of strawberries or all of the above. This is a good, basic go-to buttermilk cake!
Perfect everyday cake!
You can just ignore the word “blueberry” up there and swap it up with any which berry you please, like blackberries or raspberry or bits of strawberries or all of the above. This is a good, basic go-to buttermilk cake!
Perfect everyday cake!
Sunday 17 July 2016
Blueberry Sage Jam.
Putting Up with Erin- A canning blog focused on pickling, preserving and "putting up" food in jars.
Yield: 9 half pint jars
Ingredients
10 cups fresh blueberries
4 cups sugar
Juice and zest from 2 lemons
2 Tbsp powdered pectin
1-2 handfuls of fresh sage
Instructions
In a large- sized, non-ionized pot combine blueberries, sage, and lemon zest and juice. Heat on low to medium heat. As the mixture begins to warm, mash up the blueberries using the back of a wooden spoon or potato masher.
Add sugar and pectin, bring to a boil, lower heat to sustain a simmer for 10 minutes, or until mixture reaches 220F. Using either the frozen saucer method or another gel point method test your set.
Ladle jam into hot, sterilized half pint jars leaving approx. 1/4 inch headspace.
Wipe rims, apply lids and rings (finger tight), and then process jars in a hot water bath for 5 minutes.
Remove jars from canner and let cool on a folded towel on the counter for 24 hours.
Can I use something other than lemon juice?
A: For those of you who can’t have citrus, try using a tablespoon of apple cider vinegar in place of the lemon.
It will balance the flavor in the same way.
Yield: 9 half pint jars
Ingredients
10 cups fresh blueberries
4 cups sugar
Juice and zest from 2 lemons
2 Tbsp powdered pectin
1-2 handfuls of fresh sage
Instructions
In a large- sized, non-ionized pot combine blueberries, sage, and lemon zest and juice. Heat on low to medium heat. As the mixture begins to warm, mash up the blueberries using the back of a wooden spoon or potato masher.
Add sugar and pectin, bring to a boil, lower heat to sustain a simmer for 10 minutes, or until mixture reaches 220F. Using either the frozen saucer method or another gel point method test your set.
Ladle jam into hot, sterilized half pint jars leaving approx. 1/4 inch headspace.
Wipe rims, apply lids and rings (finger tight), and then process jars in a hot water bath for 5 minutes.
Remove jars from canner and let cool on a folded towel on the counter for 24 hours.
Can I use something other than lemon juice?
A: For those of you who can’t have citrus, try using a tablespoon of apple cider vinegar in place of the lemon.
It will balance the flavor in the same way.
Honey Sweetened Blueberry Jam.
Guest Post: Honey Sweetened Blueberry Jam (from Food in Jars) - 100 Days of Real Food
INGREDIENTS
700 gram/4.6 Cups
⅔ cup honey (8 ounces)
½ lemon, juiced
INSTRUCTIONS
Pour the berries into a low, wide, non-reactive pan and mash.
Add the honey and lemon juice and stir to combine.
Let the mixture sit until the honey begins to dissolve.
Place the pan on the stove and bring to a boil.
Cook, stirring regularly, for 10 to 12 minutes, until the jam thickens.
To make the jam shelf stable, pour it into clean, hot jars.
Apply lids and rings and process in a boiling water bath canner for ten minutes.
When time is up, remove jars from the canner and place them on a folded kitchen towel and let them cool.
When the jars are room temperature, check the seals.
If the lids have gone concave and don't wiggle at all, they are sealed.
Any unsealed jars should be refrigerated and used within a few weeks.
If you don't want to process the jam, just pour it into a jar, let it cool, and put it in the refrigerator.
INGREDIENTS
700 gram/4.6 Cups
⅔ cup honey (8 ounces)
½ lemon, juiced
INSTRUCTIONS
Pour the berries into a low, wide, non-reactive pan and mash.
Add the honey and lemon juice and stir to combine.
Let the mixture sit until the honey begins to dissolve.
Place the pan on the stove and bring to a boil.
Cook, stirring regularly, for 10 to 12 minutes, until the jam thickens.
To make the jam shelf stable, pour it into clean, hot jars.
Apply lids and rings and process in a boiling water bath canner for ten minutes.
When time is up, remove jars from the canner and place them on a folded kitchen towel and let them cool.
When the jars are room temperature, check the seals.
If the lids have gone concave and don't wiggle at all, they are sealed.
Any unsealed jars should be refrigerated and used within a few weeks.
If you don't want to process the jam, just pour it into a jar, let it cool, and put it in the refrigerator.
Blueberries.
Growing and making jam with blueberries | Life and style | The Guardian
The only way I'll ever have enough blueberries for preserving is to grow my own.
We don't seem to get them in any quantity in the UK and those cartons in the supermarket are far too small and too expensive to use as a serious jam ingredient.
Sometimes I've been lucky enough to come across berries with a yellow sticker at a bargain price that are close to their 'sell by' date but still fresh enough to make use of. I buy them up and fill the freezer.
When preserved in combination with another fruit, a little goes a long way, so is a good compromise, but I'd love to have a plentiful supply to feature blueberries as the main player.
For that reason it's time to plant some blueberry bushes on the allotment.
Planting for preserving has specific considerations.
You are aiming to create a glut rather than avoid one and instead of varieties with staggered ripening times, you want enough to harvest all in one go.
Most blueberries you buy are also fairly sweet and nondescript and for jam making a tarter fruit works better for a distinctive flavour once cooked.
As blueberries benefit from company, it is advised to grow at least two varieties side by side for higher yields.
I've chosen Darrow and Jersey, both attributed with a sharper flavour ideal for cooking and I already have Bluecrop growing neglectfully in a pot, that deserves to be liberated.
As they need acid soil to prosper and my soil isn't quite acid enough, I've dug out each planting hole and filled with a mixture of ericaceous compost mixed with about a quarter bark chippings.
I'll be mulching them too with coffee grounds and composted pine needles and watering them only with collected rain water if need be, to keep them happy.
In the meantime, here is one of my favourite recipes using some shop bought berries alongside seasonal rhubarb.
Makes 1.25kg
600g rhubarb
300g blueberries
2 limes, the zest and juice
700g sugar
Wash rhubarb, top and tail then chop into evenly sized pieces (I usually run a knife down the middle of the stalks then chop into roughly 1cm sized pieces).
Place in a glass bowl and pour the sugar over the top.
Cover with a plate or cling film and leave overnight, by which time the sugar will have soaked up the juice from the rhubarb.
Place the grated lime zest and blueberries in a pan, adding 3 tblsp of lime juice.
Heat gently and simmer for 15 minutes with the lid on, until the berries are cooked and surrounded by juice.
Pour the rhubarb and sugar into a jam pan and stir over a low heat until the sugar is completely dissolved.
Add the blueberries and lime, turn up the heat and cook at a rolling boil until setting point is reached (a small dollop of the syrup on a cold plate will readily form a skin when left to cool slightly).
It took me 10 minutes to achieve this and I advise that you keep an eye on it and give the occasional stir whilst it cooks as the mixture is apt to burn if you're not careful.
Skim if necessary.
Pour into hot sterilised jars, put a circle of waxed paper on the surface of each one and seal.
This jam has a nice soft set that suits me fine.
If you prefer your jam to 'cut' rather than dollop substitute all or half of the sugar with preserving sugar that includes added pectin.
The only way I'll ever have enough blueberries for preserving is to grow my own.
We don't seem to get them in any quantity in the UK and those cartons in the supermarket are far too small and too expensive to use as a serious jam ingredient.
Sometimes I've been lucky enough to come across berries with a yellow sticker at a bargain price that are close to their 'sell by' date but still fresh enough to make use of. I buy them up and fill the freezer.
When preserved in combination with another fruit, a little goes a long way, so is a good compromise, but I'd love to have a plentiful supply to feature blueberries as the main player.
For that reason it's time to plant some blueberry bushes on the allotment.
Planting for preserving has specific considerations.
You are aiming to create a glut rather than avoid one and instead of varieties with staggered ripening times, you want enough to harvest all in one go.
Most blueberries you buy are also fairly sweet and nondescript and for jam making a tarter fruit works better for a distinctive flavour once cooked.
As blueberries benefit from company, it is advised to grow at least two varieties side by side for higher yields.
I've chosen Darrow and Jersey, both attributed with a sharper flavour ideal for cooking and I already have Bluecrop growing neglectfully in a pot, that deserves to be liberated.
As they need acid soil to prosper and my soil isn't quite acid enough, I've dug out each planting hole and filled with a mixture of ericaceous compost mixed with about a quarter bark chippings.
I'll be mulching them too with coffee grounds and composted pine needles and watering them only with collected rain water if need be, to keep them happy.
In the meantime, here is one of my favourite recipes using some shop bought berries alongside seasonal rhubarb.
Makes 1.25kg
600g rhubarb
300g blueberries
2 limes, the zest and juice
700g sugar
Wash rhubarb, top and tail then chop into evenly sized pieces (I usually run a knife down the middle of the stalks then chop into roughly 1cm sized pieces).
Place in a glass bowl and pour the sugar over the top.
Cover with a plate or cling film and leave overnight, by which time the sugar will have soaked up the juice from the rhubarb.
Place the grated lime zest and blueberries in a pan, adding 3 tblsp of lime juice.
Heat gently and simmer for 15 minutes with the lid on, until the berries are cooked and surrounded by juice.
Pour the rhubarb and sugar into a jam pan and stir over a low heat until the sugar is completely dissolved.
Add the blueberries and lime, turn up the heat and cook at a rolling boil until setting point is reached (a small dollop of the syrup on a cold plate will readily form a skin when left to cool slightly).
It took me 10 minutes to achieve this and I advise that you keep an eye on it and give the occasional stir whilst it cooks as the mixture is apt to burn if you're not careful.
Skim if necessary.
Pour into hot sterilised jars, put a circle of waxed paper on the surface of each one and seal.
This jam has a nice soft set that suits me fine.
If you prefer your jam to 'cut' rather than dollop substitute all or half of the sugar with preserving sugar that includes added pectin.
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