What is macerating?!
We’ve had people try our jams and ask us … whats your secret? Well, we’re going to tell you! There’s no secret really, it’s all about taking our time. We know that time doesn’t come easily these days between our jobs, our families, cleaning, groceries, bills, yard work, never ending house projects … did I miss anything? 😉
Anyway, I guess that’s our secret. We take our time. Which leads us into, what is macerating? Macerating fruit is like marinating meat … except with fruit. It means soaking your fruit in either a sweetener or a liquid, to draw out it’s natural sugars and sweetness. The longer your fruit “marinates”, the richer and more intense the flavor becomes. Additions such as liquor or herbs will enhance the flavor even more. Macerated fruits are often used as dessert toppings (we’ve all had strawberries that are swimming in a sweet syrupy liquid) or added to yogurt or ice cream. The above picture is a batch of our rum raisin apple jam that had macerated overnight in spiced rum and sugar. Look at all those juices!! We macerate all of our fruit for jams for at least 24 hours. We’ve found that we are able to use less sugar and do not have to add any pectin (pectin is usually added to jam to thicken it). Not only does macerating help to release the fruits natural pectin, but we also slow cook our jam until it reduces to the desired consistency. This means that none of the flavor is diluted such as when adding pectin to thicken it. The result? A delicious jam that just cannot be reproduced by doing it the “quick” way.
Here are some strawberries on their way to the refrigerator for a good night’s soaking. Oh, there’s amaretto in there too 🙂
And here are the results of a blueberry batch we just finished.
YUMMM right??! So there you have it, so easy!! Now lets go macerate something!