2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
The jam is a great accompaniment to breakfast. Prepared at home, it is even tastier. But you need to pay attention to some subtleties in its preparation.
The fruit must be fresh and fresh. They should not be even a little spoiled. When making apricot, strawberry and sour cherry jam, the amount of sugar should not be too much.
When making peach, sweet apple and pear jam, the amount of lemon juice should be a little more than usual.
The small and juicy fruits, in order not to spoil during cooking, are pre-candied and stay overnight.
Washed fruits are not dried.
Harder fruits are peeled and cleaned and soaked overnight in water to soften. It is mandatory to use lemon juice when making jam, so that they are not too sugary.
When the jam is boiled, foam forms, which must be carefully peeled off. It should not be stirred very often and constantly.
Stirring is done only with a wooden spoon. To avoid the formation of foam during cooking, a lump of oil can be added. It is not necessary to peel the foam during cooking. Then it is more appropriate.
It is very important that the amount of sugar used is neither too much nor too little. Otherwise, it can lead to faster deterioration, mold or become more watery. The ideal ratio of sugar is 1.5 times the size of the fruit.
Lemon or orange peels can be added for a more fragrant jam.
To make sure you make the perfect jam, take a few drops of the juice and place in cold water. If the drops do not melt all over the water, but remain in balls, then you have prepared a nice jam.
Once ready, place in warm and well-dried jars. Do not close until completely cooled. Store in a cool, ventilated and dark room.
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