What do you do, and does the fridge reduce the flavour.

Thanks.

I freeze my berries before using them, I get more juice out of them without needing to use sugar.

Minimal bacterial growth that way since sugar syrup is so bacteria friendly.

Dave

Yeah but we aren't talking about after it is in the jars. We are talking about preparing the fruit to make the jam in the first place.

Dave

The amount of sugar and/or the use of pectin isn't related to or affected by macerating the fruit. They are determined by the specific recipe you use.

If you wanted a reduced sugar jam then you need to use a low-sugar recipe and yes, it will be softer. And if you use a no-pectin recipe then even longer boiling is usually required to get a set. How much longer is determined by the fruit itself.

Dave

i would get the juices flowing with some sugar, boil that down and add that and the rest of the sugar to the fruit. i wouldn't heat it with all the sugar at first- don't want to carmelize it.

I don't know where the thread is, here's what I saved to text file:

"Melly's Peach Almond Vanilla Bean Preserves a la Ferber

As described the jam is a rich deep gold in color. If you'd like a deeper color and a more pronounced brown sugar flavor, use dark brown sugar instead of light brown.

Can also use all white sugar as Melly does (brown sugar is from Helen Witty) which would make it lighter (esp. if you are using vanilla extract instead of vanilla bean -
or you could use clear vanilla extract).

6 cups coarsely-chopped peeled firm-ripe peaches (about 4 lbs)
2 cups light brown sugar (packed)
6 tablespoons strained fresh lemon juice (from Helen Witty - Melly uses juice of 1.5 lemons - 5 Tbsp?)
2 cups granulated sugar
1 vanilla bean OR 1 tsp vanilla extract to taste
1/2 tsp - 3/4 tsp almond extract

In a large bowl, combine peaches with the sugar, lemon juice and vanilla bean, stirring to mix. Microwave if desired to dissolve the sugar (not necessary)
Cover and let stand at room temperature six hours or refrigerate overnight.

Wash jars and lids in hot, soapy water.
Sterilize jars for 10 minutes in a boiling-water bath, then leave in hot water until ready to fill. Prepare lids according to manufacturer's directions.

Strain the juices from the peaches into a large saucepan or dutch oven. Bring to a boil over medium-high heat (Ferber says about 5 minutes in her book. It took more like 10 minutes for my syrup to reach 221-ish).
Skim the foam, cut the vanilla bean in half, scrape the seeds into the strained syrup and drop the beans as well (the seeds tended to get caught up in the foam).
But, I make mine more like jam (small to medium size chunks rather than large pieces) and prefer it a little firmer. (I bought her vineyard peach preserves once. It was larger pieces in syrup - a traditional preserve.)

Add the reserved peaches once the syrup is set (I also squished a little of the fruit with a potato masher once I put the fruit back in). Her instructions say to cook another 5 minutes after putting the fruit back in or until set.
I did mine about 7 minutes. I like the consistency that I got. It doesn't run off the bread. Helen Witty says to cover the pan, reduce heat and cook the mixture until the peach chunks begin to look
translucent, 15 to 20 minutes (!) ; stir occasionally to prevent sticking. If the jam becomes too thick and threatens to scorch before the fruit is done, add 2 to 3 tablespoons of water.
I guess this might take some experimentation - you want the peaches translucent but not mushy.

Add almond extract (and vanilla extract if using) and stir for a minute before pulling off the heat.

Let sit for 3 minutes off the heat, then skim the foam and stir to distribute the fruit.

Ladle hot jam into hot, prepared jars, leaving 1/4 inch headspace. Top with lids and process for 10 minutes (halfpints) or 15 min (pints) in a boiling-water bath.
Cool jars completely on a dish towel before labeling and storing. Makes about 6 half-pint jars."

I've done this with all white (no brown) sugar and clear vanilla extract to keep the light color. My notes say 3/4 tsp almond extract, I didn't find 1/2tsp to be enough.