Is it difficult to make homemade jams?
Make jam yourself: Now let's get down to business!
SOS! The jam...
Now that your jam is ready, you can save it or enjoy it right away! But what if something doesn't go as it should? No reason to panic! Here are a few tips if your jam is too firm, too runny or moldy too quickly.
is too fluid!
Even hours after preparation, it just doesn't want to set, the drop of jam just slips off the plate. Of course, you could also use your failed jam in other ways, e.g. as a syrup, liqueur, sauce for your pudding ... but stop! You wanted a jam and you will get it!
In any case, keep in mind that as the jam cools down, it will harden again. Therefore, give yourself and her a little time first.
If, despite patiently waiting, your jam is too runny, it probably doesn't contain enough pectin. Add either apple jelly or a grated apple straight away. Another option is to add a teaspoon of agar-agar powder. It is a natural and vegan thickener made from red algae.
You can also put your jam in the oven for a few minutes to allow the liquid to evaporate. However, there is a risk that the vitamins will also evaporate.
A tip: a copper pot accelerates the reaction of the sugar with the pectin and allows your jam to thicken faster. If your jam doesn't set despite everything, you can still use it as a syrup or sauce if necessary - at least that's how you've made the best of it.
is too tight!
Your jam is ready and looking good. But then you open your glass and find that it's way too tight? What it is missing is likely acid. But don't worry! You can simply boil it up again with a little lemon juice and water.
is already moldy!
Jam that is moldy should no longer be consumed, even if it is only in a few places and does not affect the entire contents of the jar.
So only one thing helps: prevent mold. The best way to do this is to add a drop of alcohol (90%) to the jam before closing it so that you make everything even more sterile. Don't worry: you won't taste the alcohol in the jam later and you can still offer the jam to children without hesitation.
To avoid mold, you should also make sure that:
- the Mason jars sterile and have become really dry after boiling.
- also the Lid really sterile are. Always use ripe fruitbut it should no lazy spots to have.
- the Jam really tight after sealing becomes.
- the jam not stored too warm becomes.
Jam with natural pectin and no preservatives
To make jam yourself, you need a thickener. The jam available in stores must not contain more than 1% of it. The most commonly used is natural pectin. It comes from the apple peel and the pips of the fruit and gels in combination with sugar.
In addition to the thickening agents, the jam also needs acid to prevent the formation of mold. Ready-made jams usually contain citric acid, but you can replace it with fresh lemon juice in your homemade jam.
You can buy gelling agents or the often used gelling sugar (a mixture of sugar and gelling agent) in stores. However, conventional preserving sugar often contains palm oil and artificial preservatives.
If you want a jam without these additives, you can simply use fruit with a high pectin content to gel it, e.g. a grated organic apple, plus some lemon juice and you have a jam on a completely natural basis.
The disadvantage of preparing a jam with natural binders: Ingredients such as apples and lemons take longer to cook, and vitamins contained in the fruit are lost.
If you want to work with ingredients that are as natural as possible without unnecessarily prolonging the cooking process, you can use organic preserving sugar. This usually only consists of raw cane sugar and apple pectin and is free of preservatives and coconut and palm fat.
Can you freeze jam?
You made your jam, but is it just too much? Like most foods, jam can be frozen and used later. It is best to use the jam for Freeze for a maximum of one year and portioning them out so that you can gradually enjoy them.
Can you make jam without cooking?
Would you like to prepare your jam in such a way that all, but really all of the fruit's ingredients are retained? Then just leave the stove off! How it works? The solution, which is also very much in vogue, is: with chia seeds! Simply puree your fruit, add chia seeds and lemon juice, place in a mason jar and allow to thicken.
You need about 2 tablespoons of chia seeds for 500 g of fruit.
Another possibility is to mix the fruits with a special preserving sugar. It is best to only use well-picked fruit for this, wash and puree it beforehand. You can also use locust bean gum, which is a natural binder.
In this case, however, the jam should be used up in a relatively short time, since you haven't boiled it. This is the only way to create the vacuum in the jar that makes the jam keep for such a long time.
Stick to a diet and still eat jam: is that possible?
I like jam, but isn't that too much sugar in my diet?
It cannot be denied that the main ingredients in jam are fruit and sugar, mostly granulated sugar, as it binds better. The amount depends on the taste and also on the type of fruit you use. Sugar not only gives jam taste and makes it sweeter, it also serves as a preservative. In connection with the pectin, sugar is also necessary for the jam to thicken.
How many calories does jam have on average?
How many calories jam contains on average naturally depends on the amount of sugar. With 350-450 g of sugar per 1 kg of fruit you get about 130-260 kcal per 100 grams of jam. Of course, it also depends on the type of fruit you use. If you use apples or oranges for your jam, it will have fewer calories than fig jam, for example.
Sugar-free jam: is it possible?
In general, my motto is: you shouldn't see the sugar in the jam as an enemy, but as part of it. But that doesn't mean that you can't do it without sugar. If you want to avoid sugar for health or other reasons, you can, for example, add a grated apple to the fruit. This gives you extra sweetness and, since the apple releases natural pectin, it also acts as a thickener. You need a grated apple to make 500 grams of jam. Your jam will not keep as long as the version with sugar.
Keep in mind that with this method, your jam will not be completely sugar-free. It does not contain any additional refined sugar, but of course it still contains the fructose from the fruit.
An alternative to refined granulated sugar is agave syrup, which unfortunately has as many calories as sugar itself. In addition, artificial sugar substitutes such as xylitol can also be used for jam production. If you value natural ingredients, you can also sweeten your jam with grated apple or maple syrup.
Jam as a gift idea
Jam is a wonderful gift idea that will make not only children but also adults happy. Mason jars are available in various shapes in stores, there are also lids with different motifs, or you can make something yourself with a piece of fabric and bows. You can also make the label yourself. Or you can use the jam as a filling for homemade cookies or cakes. To give away, to bring with you or to eat yourself!
Recipe ideas for jam
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