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Making jam it does not require special culinary skills; it is simple to prepare and is healthier and more genuine: the jam you buy in supermarkets cannot guarantee you the same authenticity as the homemade one!
To make jam two ingredients are needed: sugar to preserve the product and, obviously, fruit. Let's see in detail how to make jam, following all the necessary indications. With the arrival of spring, strawberries will begin to give us their harvest, how about making a strawberry jam?
How to make jam, sugar dosage
For the sugar dosage, the maximum rule of 1 kg of sugar per kg of fruit applies but the quantity can be reduced in the case of particularly sugary fruit, such as cherries, peaches or apricots (especially if they are well ripe) or replaced with fructose for diabetes sufferers.
How to make jam, cooking
It is preferable not to abound in the quantities of fruit at the time of cooking: cook the fruit, maximum 3 kg per cooking at a time, with water and over low heat. If it is watery fruit such as grapes and strawberries, avoid adding a lot of water. If foam forms during cooking, remove it with a ladle: the marmalade it must be as transparent as possible.
How to make jam, when is it ready?
To understand when the jam is ready, we can use three solutions
- Take the jam with a spoon and check if it drips with difficulty
- Put a few drops in a glass of cold water, the jam must go to the bottom without melting
- Put some jam on an inclined plane, make sure it doesn't flow well.
How to make jam, the necessary
- Fresh fruit of the season
- Airtight glass jars
How to make jam, the preparation
- After having washed the fruit well and cut it into small pieces, removing any stones, without peeling it: in the fruit peel there is pectin, a substance that acts as a natural thickener
- Pour the cut fruit into a saucepan then add a cup of water
- As soon as the water begins to boil, add the sugar little by little in the amount of 1 tablespoon of sugar for each teacup full of pieces of fruit
- Stir often with a wooden spoon, keeping the pot over low heat
- When the mixture becomes homogeneous and consistent, pour it into the jars
- Close the jars and put them back in the water to repeat the sterilization process
- Dry the jars and put them to cool in a cool, dark place
How to make jam, storage
- The hermetically sealed jars should be stored in a cool and dry place
- They must be left to rest for at least 15 days
- They must be consumed no later than 12 months after preparation: when one is opened it is advisable to then put it in the refrigerator and consume it within a week
ATTENTION: make sure the jars are sterilized. For sterilization, just pour water into a high pot and wait for it to boil, then pour the jars and leave them for about 10 minutes. It is a sterilization process necessary to prevent mold or, worse, toxic substances from developing