Making my own jam: how do I do that?
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Make your own jam: how do you do that? Blackberry jam, strawberry jam, blueberry jam, apricot jam, cherry jam ... yourself Making jam is fun and easy. And you do all that yummy fruit not to be thrown away. How do you proceed? Our tips for the beginner jam maker: Pick out ripe fruit. Fruit that is already moldy or unripe can you better not do it. Use a large, high pan to prevent splashing. Jelly sugar helps to thicken the jam. Lemon juice also helps. Use glass jars that are well resealable. For example jars with screw lids or preserving jars. Make the pots and any Clean the lids in advance with hot soda water. Use 1 tablespoon of baking soda 1 liter of water. Rinse everything with clean, hot water. Leave the jars and lids upside down, drain on a clean tea towel. You can also boil them well: cook them for at least 5 minutes. Or wash it in the dishwasher at a minimum of 60 ° C. Cook the fruit until soft. Let soft fruits (such as berries and strawberries) simmer for a minute.
Pectin and jam sugar
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Jam is thick due to the pectin found in fruits. Pectin comes free when the fruit is cooked. Not all fruits are rich in pectin. Strawberries, raspberries and peaches are low in pectin. To make a thick jam you can use jam sugar. Jelly sugar consists of sugar and apple pectin. It is very convenient to use. Use for 1 kilogram cleaned fruit 1 kilogram of jam sugar. You can also buy jam sugar special, it contains less sugar. Tip: you can also combine low-pectin fruit with high-pectin fruit such as berries or apple. Then your jam will naturally thicken a bit.
Mixing
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You can also use different fruits such as strawberries and berries or pears and figs. Herbs or spices can also make it more exciting like cinnamon or ginger.
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Recipes for jam with less sugar
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Jam is not only tasty on bread, but also in yogurt, in a fruit salad or on the pancake. Check out these recipes with less sugar: Plum-walnut jam Blackberry jam Rose hip jam Apple-ginger jam without sugar
Preserve jam
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If your jam consists of 40% fruit and 60% sugar, it has an unlimited shelf life. Sugar acts as a preservative. If you add less sugar, it will keep for a shorter time. Jam with less sugar, like the recipes above, can be kept for 3 to 6 months in closed jars in a cool, dark place. You can also freeze the jam in small portions.