Tips
Jam making is straightforward however it is advisable to just be sure you comply with some easy guidelines when making ready jam.
You must be hygienic and clear – wash your arms 1,000,000 instances, use solely clear utensils, sterilize your jars and lids and implement my vacuum trick talked about additional under within the recipe card.
Use instruments to help you to take out the recent sterilized jars or to fill your jars with jam, corresponding to with this basic home canning kit.
You want to take care of the sugar fruit ratio – Don’t reduce on the sugar!
I imply, all of your life you might be swallowing random sugary treats and now that the purpose has come to organize jam you might be about to chop down on sugar?
Nobody cuts down on sugar when making ready jam in France and the French haven’t got a carb drawback.
The easy rule applies when consuming meals: the dose makes the poison.
1 teaspoon of pure jam in your bread is nothing in comparison with 1 teaspoon store-bought jam (you do not even know what’s within the store-bought jam or within the packed synthetic pectin!)
Cook the jam till it is set, not any shorter and never any longer. Get a jam food thermometer to know when it is set!
Use a pot that cooks the jam evenly. In France, they use copper pans. I do know they aren’t low-cost however value an funding in case you intend to make extra jam sooner or later.
My mom acquired hers from her mom, and so forth and I hope to get my mother’s at some point. For now, I take advantage of a large stainless-steel pot.
The pineapple jam setting temperature is 105 Celsius/220 Fahrenheit.
