Art of Jam Making
Cooking Recipes
Indian Jam Making
Jam Making
JAM MAKING - GO THROUGH THE GENERAL RULES
JAM MAKING - GO THROUGH THE GENERAL RULES
JAM MAKING - GO THROUGH THE GENERAL RULES
Several things to be checked and applied in Jam Making. In jam making some special utensils and equipment's are essential to make this work easier and simpler. A wide and deep bottomed aluminium or enamel vessel is must. The width helps more boiling surface and hence quick evaporation. A wooden spoon, rather than steel or any other metal, should be used for stirring the contents. A slotted spoon can remove any seeds that come to the top while boiling.
Jar and lid have to be boiled for 15 minutes, before storing jam. Drain and leave to dry before filling. Fruits should be sound and just ripe, better to be under ripe rather than over ripe.
The jam will set well only if there is sufficient acid and sugar. For fruits which have less acid, lime juice has to be added. Boil the fruit with the amount of water as directed and cook till soft and pulpy. Remove from fire and dissolve the sugar completely before putting back on the fire. Otherwise the sugar tends to crystallise after the process.
For testing, keep a saucer of water nearby, let a few drops of jam fall into the water. If the jam jells, you can be sure it is ready. A little sodium or potassium bi-sulphate prevents jam or any preserved food from fermenting.
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Several things to be checked and applied in Jam Making. In jam making some special utensils and equipment's are essential to make this work easier and simpler. A wide and deep bottomed aluminium or enamel vessel is must. The width helps more boiling surface and hence quick evaporation. A wooden spoon, rather than steel or any other metal, should be used for stirring the contents. A slotted spoon can remove any seeds that come to the top while boiling.
Jar and lid have to be boiled for 15 minutes, before storing jam. Drain and leave to dry before filling. Fruits should be sound and just ripe, better to be under ripe rather than over ripe.
The jam will set well only if there is sufficient acid and sugar. For fruits which have less acid, lime juice has to be added. Boil the fruit with the amount of water as directed and cook till soft and pulpy. Remove from fire and dissolve the sugar completely before putting back on the fire. Otherwise the sugar tends to crystallise after the process.
For testing, keep a saucer of water nearby, let a few drops of jam fall into the water. If the jam jells, you can be sure it is ready. A little sodium or potassium bi-sulphate prevents jam or any preserved food from fermenting.
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