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Toasted bread and a layer of jam are something that has saved so many countless late mornings. Be it the times when you were running late for work, wanting to whip a quick breakfast, or simply to curb your cravings for a sweet and fruity breakfast, a spoonful of your favourite jam works like magic.
However, the store-bought jars often come with preservatives and additives to increase the shelf life. So, if you are planning to make a batch of jam with fresh fruits at home, this is the article you must read before stepping into the kitchen. From choosing the fruit to the science behind pectin, read on to learn everything about jam-making.
Picking The Right Fruit
The essence of any jar of jam is the fruit that makes it so. To make the best batch of jam, pick out fresh, ripe, and seasonal fruits. It is also advised to choose fruits that have a naturally high sugar content, like mangoes, strawberries, apples, etc.
The Science Behind Pectin
When it comes to making jam at home, the word “pectin” frequently repeats itself in cookbooks or on the internet. Pectin is a natural carbohydrate found in fruits. The amalgamation of pectin, sugar, and acid is what holds the jam together. While you can always buy powdered pectin from a store, a natural and healthier way is to extract it from apple peels, oranges, or other citrus fruits.
Sugar Levels
Balancing the level of sugar in jams is a skill. While usually, the ratio of fruit to sugar should ideally be 1:1, it can vary from the fruit’s sugar and pectin content. So, always add a little less sugar, taste it after it is consistent, and then add some more as per your taste. If you are looking for a healthier alternative to sugar, you can replace it with honey any day.
Adding Acid
Adding an acidic element to the jam is important to balance the flavours as well as to help it set. One of the most common ingredients used to make jam is lemon juice. It not only helps to activate the pectin in the fruits or added otherwise but also prevents the sugar from crystallising, thus giving you a smooth texture.
Cooling And Storing
After the jam reaches your desired consistency, you can turn off the heat and let it cool down. Giving the freshly prepared jam some time to set is crucial as this is the step when the jam thickens and gets its characteristic texture. Once set, ensure that you are storing the jam in an air-tight container and at a cool and dry spot.
