Fruits as a base for homemade jam
Best suited to fully ripe, flawless fruit for freshly cooked jam. If you are the lucky owner of a garden, you are right there at the source. Otherwise, one should pay attention to the purchase of fruit from their own region. Because this is only harvested when it is really ripe and does not have to survive long transport routes.
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Fouled fruits are taboo for the jam kitchen, because the already distributed throughout the fruit germs can spoil the jam prematurely. But you can also use frozen fruits for jam. Berry and stone fruits can be processed particularly well with jam, jam and jelly.
Some types of fruit naturally contain so much acid that they have fewer gelling agents, such as pectin and citric acid, such as redcurrants, quinces or gooseberries.
The fruit makes the difference on jam recipe
What we commonly refer to as jam must be properly called fruit spread. Because jam is allowed to call itself according to EU standard only the fruit spread from citrus fruits, whereas all further fruits are cooked to jam. And even there are differences that are based on the amount of sugar used.
Simple jam usually contains at least 35 percent fruits. This can be fruit puree or crushed, lumpy fruit. Jam Extra may be called jams that bring a fruit content of at least 45 percent. Jelly, on the other hand, is made from pure fruit juice with an appropriate amount of sugar.
Strawberry Jam: Step by step to homemade jam cooking
Using the example of the classic strawberry jam, we will show you how to cuddle the sweet spread. To do this you need to wash the fresh fruits, free them from their green and cut them to size. Then the strawberry pieces come in a pot.
The pith of a vanilla pod, its shell, sugar and lemon juice are now added. While stirring, the ingredients are boiled up. Now you should boil your jam jars with lid. The jam is still stuffed warm in the glasses.
Sugar as a preserving aid for jam
Even if you can cook a fruit spread with normal table sugar, the use of gelling sugar has become established. This is already pectin and citric acid added to assist the gelling process.
However, the composition in the sugar may vary slightly depending on the manufacturer, which is why it is important to adhere to the recommended cooking times and mixing ratios of fruit and sugar on the packaging, so that the jam does not get too liquid.
Usually, the gelling sugar is offered in the variants 1: 1 (for 100 g of fruit per 100 g of gelling sugar), 1: 2 (100 g of fruit, 50 g of gelling sugar) and 1: 3 (100 g of fruit, 33 g of gelling sugar). The higher the fruit content, the more aromatic and less sweet the jam becomes.
However, the reduced sugar fruit spread does not last as long. Opened glasses should therefore be stored in the refrigerator and soon used up.
Why do jam jars have to be boiled?
The more thorough you are, the longer you have some of your jam. With the decoiler of your jam jars you prevent that germs or impurities with the jam get into the glass and spoil it quickly. The jam should be filled as hot as possible in the jars and then immediately closed with the lid.
Thus, the desired vacuum can form in the jam jar during cooling, which ensures the preservability of the jam. This can be easily checked by pressing on the lid: If this is after, has formed a sufficient vacuum and you should heat the jam again and fill in a clean glass.
When filling in the hot jam, make sure that the rim of the glass stays clean, so that no smeared jam residues form a bridge for germs and bacteria in the sealed glass. This is easiest with a wide funnel. So the jam comes nicely clean into the glass.
So that the freshly cooked jam can last a long time and be stored uncooled, it should be filled into appropriate jam jars and sealed airtight. This works best with glasses that have a so-called twist-off lid. These lids are also used on purchased jams and other canned goods sold in jars, e.g.
Pickled cucumbers, canned fruits or applesauce. The twist-off lids are made of metal and have a slight curvature in the middle, which gives way to pressure with a noticeable clicking sound. If the glass is still closed under vacuum, the lid can not be pressed in.
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