How to make homemade jams?
If, even with long cooking, the jam never freezes, don’t panic, you can catch it with agar: let the preparation cool and add 1 g of agar per kilo of fruit. Bring it to a boil again for 3 minutes and then put it in the pan.
How to get caramelized jam?
And, keep the jam solid, cook until you get a delicious fruit paste. Gently heat the solid jam, add a little water and lemon juice. Good hunting.
How to use the syrup scale for jam?
The principle is very simple, just dip your syrup scale in the syrup 🙂 (stay vertical thanks to the domed bulb), then it will start to float more or less depending on the density of your sugar.
What material to make jams?
Equipment for jams
- A bowl of jam.
- On scale.
- Hydrometer.
- thermometer.
- Jam pot.
- Sterilizer.
- Paraffin.
- Jam jar labels.
Which container to make jam?
To cook jam, it is ideal to have a jam pan. This type of container ensures an even distribution of heat and is therefore ideal for this type of construction.
How to choose a sink for jam?
Best jam jar comparison
- Jam vat comparison.
- Baumalu copper jam pan 12 L.
- Beka steel jam basin 30 cm.
- The Baumalu basin contains 9 liters of copper.
- 20cm stainless steel jam bowl.
- Recap comparisons of the best jam containers.
How to thicken strawberry jam?
In order for the mixture to thicken, it is enough to cook the jam a little longer: the water will evaporate, the jam will concentrate and harden.
How to recover overcooked jam?
Hi, indeed all you can do is recycle it into fruit paste. Gelsuc or “specialty jam sugar” contains pectin. This allows the jam to be confused with fruits containing very little pectin (such as strawberries) without having to cook for a long time.
How to thicken jam that is too runny?
To make your jam more textured, simply add apple slices, apple juice, or apple pectin. To do this, cook the jam again, add apple pectin to it.
How to compensate for too liquid jam with Vitpris?
If my jam is too runny
- In a bowl, I mix a sachet of Vitpris with 2 tablespoons of sugar.
- I for the contents of the bowl into a small saucepan with 10 cl of water and boil everything for a few seconds.
- I put the jam in the pan and bring it to a boil.
Why is the jam too thin?
1- When the jam reaches 4°C above the boiling point of water, it is concentrated in more than 65% sugars and other dissolved solids. Below this concentration, the natural pectin will not gel the jam and will be too runny.
Why is my strawberry jam too thin?
Why did this happen? Some fruits naturally don’t contain enough pectin, so the jam doesn’t harden, the fruit is too full of water and suddenly the fruit to sugar ratio is distorted, or you haven’t cooked enough jam. .
Does the jam harden when it cools?
Remember that the jam will harden when cold, but if the next day, when you turn the jar upside down, it’s too runny, don’t panic, cook some more!
Why lemon juice in jam?
Our specialists do not like it, because it retains the color of the fruit less during cooking. Also prepare lemon juice: it enhances the taste of the fruit, maintains the taste, improves the setting of the jam as well as the conservation while avoiding the crystallization of the sugar in the jam.
When to add lemon to jam?
It is mixed with sugar before adding it to the jam at the time of preparation, accompanied by lemon juice (pectin only freezes when there is acid).
What is the best sugar for jam?
The well-known white granulated sugar is most commonly used. The grains are thicker than powdered sugar and will allow you to make a shiny jam. As a reminder, any jam needs as much sugar as fruit.
How do you know if the jam is cooked?
Using a thermometer is a professional tip (theoretical cooking temperature is 105°C). To make sure that the jam is well cooked, test the drops which are placed on a cold plate: the jam must harden quickly, otherwise continue cooking.
How to succeed jams?
To make jam, cook for 20 to 45 minutes (depending on the type of fruit used) over high heat, uncovered, and stirring frequently so it doesn’t stick to the bottom. You should also rinse regularly, because the suds that build up are unnecessary and don’t add flavor!
How to remove scum from jam?
To skim jam, nothing really rocket science. All you have to do is take a skimmer and wipe the top of the preparation, where the foam has formed. It is important to skim at the end of cooking the jam and not at the beginning or during cooking.
How do you approach skimming?
a) Remove, using a skimmer, a spoon or a spoon, the foam that forms on the surface of culinary preparations to remove impurities (base, sauce, jam, jelly, butter, etc. .).
When to look for jam?
Turn off the heat when the jam has reached freezing point. If you rinse while cooking, your jam may not solidify because the pectin-rich foam is before freezing. This must be done quickly (5 minutes or less) so that the jam does not freeze in the pan.
Why macerate fruit for jam?
This promotes the preservation of the jam and makes the pectin work. Pectin: this is what makes you “sixteen” the jam, mixed with sugar. … I don’t really like to associate it with traffic jams. Cooking in two stages: The fruits can be macerated with lemon juice and sugar the day before.