Questions about the preparation or use of jam, fruit preserve made from fruit and sugar with the possible addition of pectin. Clear jam (without the bits) is also called jelly.
Questions tagged [jam]
109 questions
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Should I compensate for lost water when working with frozen rhubarb?
Rhubarb is a naturally stiff plant, but when frozen and thawed again, it becomes very soft and spongey and loses a lot of water. When attempting to make rhubarb dishes, such as pie or jam, should I attempt to compensate for that lost water or treat…
Iriomote
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Is it necessary and possible to deactivate an added pectinase before making jam
I've experimented with pectic enzyme in the past to extract clarified cherry juice for cherry cider. I would blend the cherries, add my pectinase and then siphon the middle layer (of 3 layers) that form. It works very well.
Now I am considering…
Meadowlark Bradsher
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why a citric fruit rind is cooked several times to make a marmalade
why the citric fruit rind is cooked several times to make a marmalade? i meaning boiled several times, its to reduce acidity or bitterness or what?
Michael Ben David
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Guidance about using pith in marmalade
I've been looking at recipes for orange marmalade and some say "don't use the pith because it's too bitter" but the photos often show the peel and pith (the part just under the peel) in the final product. And some say just to use the pith and pips…
user119370
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Raspberry jam consistency
I tried making raspberry jam and packed it in jars, hot and canned. when I opened it for use, the top layer has a good jam-like consistency and texture but when further layers are scooped out they have a more spreadable consistency. it's been long…
Newtocookingandbaking
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How to make home made jam retain the fruity taste?
Today I made a pulp of 2 strawberries, half apple, 4 orange pieces, and 1 teaspoon jaggery.
The pulp was tasting fruity.
To make jam I put the pulp in a frying pan and cooked on low fire for some time till some of the water dried up.
The resultant…
Aquarius_Girl
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Fruit color change
Just recently I have made 6 batches of Mango Jam. All turned very dark brown while cooking and are almost black when jarred but they taste great. What is the reason for the color change?
Christine Lupo
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Prevent syneresis effect in agar-agar fruit jam
I'm trying to make strawberry jam with agar-agar as replacement of pectin, where for it I'm using 0,4% of agar (of final product). I have read in many places that by replacing 0.1-0.2% of agar with locust beam gum is possible to prevent syneresis…
Miguel
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Improve color of banana jam?
One of my favorite uses for overripe bananas is to make a simple jam from them. I combine the bananas with a bit of water in a large pot, adding a splash of molasses, salt, nutmeg and cinnamon. Cooking it down until thick and caramelized, the…
David Bruce Borenstein
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What are the costs to consider when making jam?
I am trying to dertermine what kinds of jam are particularly cost-effective to make at home.
I have been given a few bits of equipment for jam making, and am looking forward to getting started.
We don't have a garden at the moment so can't grown…
Bluebelle
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Can I still save my solid block of jam?
So this morning I made some blackberry jam (just blackberries, lemon juice and sugar). But apparently I overcooked it, because after dropping it in the pot and sealing it, it cooled off and now it's rock-solid.
Is there anything I can do to save it?…
Erik
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Jam "separates" in processing
I've been making jams and jellies for a while now. While I don't have this problem as much with marmalade, for some reason my jam usually separates when being jarred and canned. By separate, I mean the fruit all migrates to the top, leaving the…
Brooke
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The persimmon jam makes my tongue dry
I made a persimmon jam, just like I successfully made other jams, i.e.: took 7 persimmons, added a cup of sugar and a little lemon juice, put in a bread baker and activated the special jam program.
The jam is delicious, but, after several seconds in…
Erel Segal Halevi
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Is it better to use oranges that are under-ripe or over-ripe to make marmalade?
I have some slightly under-ripe oranges, and will be leaving the house shortly. Would I be wasting time to try to make them into marmalade?
user23608
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Is there enough pectin in Apples to make jam
I have some surplus cooking apples which I will be trying to make jam with. I can't find pectin in my local supermarket, but they do have "jam sugar", which contains pectin, but is twice the price of regular sugar.
From what I've read, apples are a…
Ken
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