I was looking for a good recipe for making strawberry jam today. The recipes I found online were not good enough. They asked for too much sugar, water, and gelling agents. An old recipe book came into my mind. So I knelt in front of the kitchen cupboard and, after taking out most of the things, I found the old Weck® book all the way in the back. I scanned through it and found some recipes I liked. I noticed that many of these 1950s recipes were quite different than the ones we find in today's cookbooks.
The jam recipes in my old book called for less sugar, no water, and no gelling agents. I tried one of them today. As hubby walked into the kitchen he said: "It sure smells good in here." He got to taste fresh, homemade strawberry jam. He didn't miss any sugar in it. In fact, he mentioned that the jam was quite sweet. This means that next time I could use even less sugar. I'm delighted about that. There will be homemade jam on our breakfast table from now on.
Processed food contains a lot more than the original ingredient/s. It will have additives and preservatives inside. Many of these add on products are more or less unhealthy for us. If you look at the product packaging label you will discover ingredients you probably never heard of before. The question is: Are they necessary, healthy, filling?
I give you three reasons why you should consider to make food from scratch:
Now, I have to admit that baking and cooking does take time. Sometimes we will have to invest a lot of time to get the right results. Today's jam recipes will take only 3-5 minutes to complete. Making jam according to a recipe of the good ol' fashion days requires 20-25 minutes. The tasty outcome proves, though, that the right ingredients and the extra time spent are well worth it.