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Jams vs compote

How do I make the best jam without added sugar, and how long can I keep?

* Jam without sugar does not exist!
* Sugar is the saving element in jam!
* The only thing that you obtained without the addition of sugar is a fruit puree or compote.

There are recipes for cooking with a synthetic sweetener fruits and then bind with pectin this but these products can not be saved, at most a few days in the refrigerator.

Some of these recipes contain a synthetic preservative, can be called jam a few weeks stored.

The best solution consists in a little fruit puree to cook with a sweetener, and this is quite quick to use. Example, twice a week Making compote is done very quickly.
Some fruit, a little water and leave on low heat until done. Add Sweetener if desired.

Why not jell the jam on?

Stiffen happens because pectin undertakes during the cooking process, the sugar and the acid from the fruit into a gel! This gel jells.
Pectin is a gomsoort that occurs naturally in fruits. Not all fruits contain much pectin. Generally one can say that unripe fruits contain little or no pectin and overripe fruits contain little pectin. The fruit must be properly ripe and no further, then the pectin content optimally.

Fruits that contain a lot of pectin are: currants, pears, quinces, plums, citrus fruits, apples, plums, gooseberries, not too ripe apricots.
Fruits that contain little pectin: strawberries, cherries, figs, cherries, blackberries, blueberries, raspberries, rhubarb.

Most pectin is in the kernels of the fruit and also just below the skin. For citrus fruit in the white part of the peel, especially lemon contains a lot of pectin. Contain apples or pears in the whole lot of pectin but much is in the pits. In order to obtain a well-bonded, there is also jam or jelly acid. In non-acidic fruit will be so lemon juice or citric acid to add. The fruits contain sugar but still need additional sugar added sugar because the conservative element in jams.
So there are four necessary elements: fruit, sugar, pectin, acid. Pectin is on the market in the form of a pure pectin powder, example PEC. This is usually pectin extracted from citrus peels and seeds or apples.

Often people look suspiciously at that pectin that “should” be added, thought to be a chemical product that is harmful to health and so on, not so.
The extra pectin is highly recommended. The fruit must be much shorter cooking which preserves the fresh flavor that is also energy efficient and economical: because there is little or no evaporation is holding one more volume. So one can either use powdered pectin or jam sugar factory is already mixed with pectin powder. There is usually also added citric acid in order to obtain. An ideal acid ratio
This sugar is available in three versions, or 1 kg preserving sugar for one kilogram of fruit or 500g or 330g sugar per kg of fruit. The jam is made with the last two types of sugar will not keep long because the sugar content is too low.

The cooking of the jam is also interest.

For too long the cooking liquid pectin again. After more than seven minutes, the gel formed. If this fails, for example because there is too much water in the fruit is present, occurs after 20 minutes, a new gel phase. If it is still not succeeded in further one gets a caramelized cooking jam that is hard, the sugar, and a caramel flavor and gets dark of view. When using jelly sugar or powdered pectin first read the instructions carefully because each manufacturer gives up his own recipe, especially the cooking times are quite different!

Which containers we use best, the nostalgic covered with paraffin or just with screw cap?

The jars where the jam is scooped should especially be very pure, eg boiled in soda water, also the lids. Containers of the type with screw caps, are ideal. Place the jars in a dry pleated cloth to prevent cracking. The jam immediately clarify the jars, the lids on the jars and screw turn for five minutes. This turning causes the jar, and particularly the lids gently with the hot jam come into contact and thereby “sterile” should be, also, the air is expelled. You can check the yellow ring by a drop to drop and monitor. Stiffening after awhile jam on a cold plate If a drop of hot jam of the spatula is will be seen that there is a kind rekeffect occurs, the drop is not immediate but depends equally.
Label your jam jars after they have cooled. Stockeer them in a dark, cool, dry place and once opened the fridge is the best repository.

Can that freshly made jam just after the preparation “fail” appears and another day’s best that bad, or is it coincidence?

The gelling (jelling) in jars occurs after a few hours or even a few days.
Also, never use too large jars. The gel is best in small pots. The cooking itself should be done on a high heat and continue stirring to evaporate during cooking. Much water as possible Prefer not to use excessive amounts of fruit, more than two kilograms of fruit with some sugar.

How long can I keep jam?

The less sugar less how long does the jam. After cooking the jam skimming helps to save. Longer the jam Typically, you can go from 6 months to 1 year.
If the jam is made with pectin powder does not reduce the amount of sugar to less than 1/1, otherwise it will be possible. The jam did not last long

Spine Berries Jam is a gourmet treat, but peeling remain so tough?

Fruits with a hard rind or peel can best be first boiled with a little water to peel tender. The pectin does the peeling namely harden. Since the cooking time of a well-made jam is very short, it is advisable to harder fruits, plums, gooseberries … first cut into small pieces and then cook until tender when they add the sugar jelly. Then observe the cooking time for jam.

Can we add flavorings or mixing different fruits without the jam fails?

Extra lemon juice can always add, aromatic substances such as vanilla sticks and add to all, that does not change much to the binding. Be careful with alcohol!
To inform them of fruit with additional pectin content together a mix you are more likely to succeed. If you mix all fruits with a low pectin content and you will not add pectin in, you have less chance of a good bond.

One can also make jam from frozen fruit?

It can very well preserves preparing frozen fruits. First defrost, then the same procedure as for fresh fruit.

What is cold jam?

A new type of sugar from Tienen ensures that you can make in a jiffy. Jam A packet of jelly sugar, twice as many fruits, mix 30 to 45 seconds and done! new
The jam is preferably made cold, but can also be prepared in the microwave. Then the whole process takes about 5 minutes. The difference between the two methods of preparation is the one hand, in the taste because the cold jam would fruity flavors. On the other hand in the custody: the hot version can be stored for up to 6 months, compared to 2 months with the cold version. Also in fruits with a lot of moisture is a must because the microwave cooking the jam arises and thus firmer.

Help, the moldy jam or yeast!

There are four possible causes, if you have the jam too much to cool before putting them in pots or pots you have not closed properly, or you have the pots stored in an excessively humid place. It is also possible that the fruits were steeped in water by rainy weather. Remove the moldy layer off and let your cooking cook again.
The jam yeast if the pots are cleaned and bad germs have implanted. There is unfortunately no choice but to throw. Jam the road

The jam looks more like potatoes!

The jam is not sweetened enough. You must add sugar, and boil again.

The jam is crystallized!

The preparation contains too much sugar and is not acidic enough. You must add acid to the formation of sugar crystals to prevent or to eliminate the sugar. Crystals Let your cooking jam with lemon juice or a little vinegar.

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