![]() ![]() ![]() After macerating remove the herbs and any whole spices.Cover the bowl and leave the fruit at room temperature to macerate in the sugar for a few hours or overnight. Stir the sugar into the fruit along with the lemon juice and add the herbs and spices if using.Cut the fruit into bite-size pieces and place into a large bowl. Pick through the fruit, remove any bruised or damaged parts and give the fruit a good rinse.Taking into consideration the 3 key things that we need for a universal jam recipe we can include, acid, pectin and sugar with any fruit and create a jam from it. Follow the instructions on the package as to when and how much you should add. Both work exactly the same but may be added at different points in the jam-making process. When you come to buy pectin you need to decide whether to purchase powdered or liquid. The great thing about it is that you can measure a set dose and get a reliable set every time you make a jam. It is made from natural sources, usually from citrus fruit and apples. Pectin is available to buy in both a powdered or liquid form. Not all fruit contains pectin so in some cases we need to add pectin in some form to make a jam set. When we make jam or jelly the pectin in the fruit combines with the sugar to thicken and gel. Pectin is a naturally occurring polysaccharide that is present in the cell walls of fruit. If you are lacking pectin in the fruit you are using to make jam with then it is much less likely to gel and give a good set. Most jam recipes also add acid in the form of lemon juice which lowers the pH and also accentuates the flavours of the fruit being used.Īcid also prevents bacteria and microorganisms from growing so it is important for the long term shelf stability of any preserve. With the exception of a few fruits, most are acidic. If there is not enough acid then you will have a hard time getting a jam to set. The acid works with sugar and pectin to help stabilise a gel. In some cases, you can add honey or maple syrup along with other sources of sugar but these are less common. Sugar is usually in the form of granulated sugar that is dissolved in the fruit. Sugar is added to these to bring everything together. The fruit in a jam is the main source of pectin and acid. Jams and jellies need 3 key attributes to come together and make a really good, firmly gelled preserve. Do You Have To Process Jam In A Hot Water Bath?. ![]()
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