Hi I’m super curious as I usually don’t see people macerate their fruit to make jam and was just wondering what the advantages to that are? :0 Also was wondering if u had any other recommendations for infusions for strawberry/rhubarb!!
Macerating just helps to draw out the liquid and gives any infusions a chance to get going. It means that it generally cooks a bit faster but it isn’t essential at all! You can infuse whatever you like! I really like rhubarb & cardamom, I’ve got a big table of flavour pairings on my mini fruit tarts post which might be useful
Hello, can I change typical sugar for xylitol?
I’ve never used it so I’m not sure but I would expect that it would affect the texture significantly as sugar is what gives the jam the jelly texture.
Off to locate rhubarb to make this 🫡
Hi I’m super curious as I usually don’t see people macerate their fruit to make jam and was just wondering what the advantages to that are? :0 Also was wondering if u had any other recommendations for infusions for strawberry/rhubarb!!
Macerating just helps to draw out the liquid and gives any infusions a chance to get going. It means that it generally cooks a bit faster but it isn’t essential at all! You can infuse whatever you like! I really like rhubarb & cardamom, I’ve got a big table of flavour pairings on my mini fruit tarts post which might be useful
I love jam as well! This is going to be a fun month!! Q: are the lime leaves in the recipe, makrut lime leaves?
The lime leaves I used didn’t specify the variety, but I’m sure this would be good with any lime leaves!