Скачать или смотреть MAKING THE PERFECT JAM Recipe | Strawberry, blackberry, peach and More | How to Cook Jams?

Perfect Jam
Here are some tips for making a good jam. If we internalize these tips with logic and mathematics, we can make jam from any ingredient in any way we want.

Choosing the Fruits: When selecting fruits, let’s say I have some nice strawberries right now. What I need to pay attention to here is that all the strawberries should be roughly at the same level of ripeness. A riper fruit makes better jam because ripe fruits contain pectin, a natural thickening agent. The most pectin is found in the stem, seed, and peel parts. However, if the fruit is slightly wilted or starting to soften, it can cause the jam to spoil quickly. If the fruits have low pectin, you can add fruits high in pectin or liquid pectin. Pectin starts to gel when it meets sugar and calcium under heat. Therefore, pectin creates jelly or jam from fruits like strawberries and raspberries, which are low in pectin. Without pectin, these fruits require an excessive amount of sugar to thicken.

Fruit Sizes: The strawberries you add to the jam should be of equal size. For instance, if you have one large and one small strawberry, it’s beneficial to cut the smaller one in half before adding it.

Sugar: The sugar ratio should be approximately 45-55% of the fruit weight. The final jam should consist of about two-thirds sugar. If you plan to make whole fruit jams, it’s necessary to soak the fruits in sugar one or even two days in advance. This helps the fruits retain their shape after the jam is cooked. Allowing the sugar to dissolve slowly over time effectively ‘cooks’ the strawberries without them falling apart.

Choosing the Pot: When moving on to the cooking pot, it should not be too cramped. If you try to make jam in a narrow, tall pot, it won’t distribute heat evenly, and it will be harder for the liquid to evaporate. So, choosing a pot where the fruits can move around freely is best. Additionally, it’s recommended to use a stainless steel pot and a wooden spoon.

Jam Quantity: It’s important not to make more than two kilograms of jam at a time. Larger quantities take up too much space in the pot, prolonging the cooking time. The longer cooking time can cause the fruit to lose its form, and the sugar that accumulates on the edges may start to burn and darken. This not only spoils the taste of the jam but can also become slightly harmful.

How to Cook the Jam: When you start making the jam, begin by simmering on low heat with a little water at the bottom. If the water and syrup at the bottom boil before the sugar on top dissolves, the jam is likely to crystallize later on. After it starts boiling, be sure to skim off the foam that forms on the surface. When the jam begins to boil, there’s a temptation to stir it, thinking it’s necessary to mix the bottom and top. Avoid doing this. Instead, gently rotate the pot to move the fruits around. Stirring with a spoon introduces cold air, disrupting the boiling process.

Personalising the Jam: You can add exciting ingredients to your jam. For example, a piece of cinnamon, some cardamom, or vanilla. I especially like adding roasted hazelnuts near the end of cooking, particularly with sour apples. This way, you can create your own unique, delicious, and interesting jams.

Determining When It’s Done: So, how do you know when your jam is done? Take a white plate, and pour a little of the jam’s syrup on it. If the syrup runs when tilted, the jam isn’t ready yet. But if it holds together well, then it’s done.

Spoon Test: Place 5 metal spoons in the freezer. Take half a spoonful of jam from the pot and place it on one of the frozen spoons. Return it to the freezer for 3-4 minutes. When you take it out, the spoon should be warm to the touch. If it’s still hot, put it back in the freezer. After removing it, turn the spoon upside down. If the jam is thick, it’s ready. If it’s still runny, continue cooking while stirring.

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