Secret To Making Homemade Jam

Secret To Making Homemade Jam

The secret to making a good jam, it takes equal amounts of the three existing substances in fruit:
The pectin, the acid and the sugar.
These elements vary according to the type and degree of maturity of the fruit.
The more mature decreases the pectin and the acid and increases the sugar.
The best result you need to mix a little green fruit and ripe fruit.
The fruits when they are ripe and have pectin and sufficient acid to give a good jelly are:
Guava, grape, jabuticaba, plum, apple and quince.
Poor fruit pectin are:
pineapple, pear, orange, papaya, fig.
Can produce homemade pectin and add to the recipe.
Homemade Pectin:
1 white-skinned cup of fresh orange
3 cups water
2 tablespoons lemon juice, when the fruit is used to prepare the jelly is not acidic.

How to Prepare:

Blend together the white fur with a little water and lemon juice.
Place in a pan and add the remaining water., Bring to medium heat until decrease and become the third (1/3) of the initial volume, is a thick broth.
Coe, squeezing well.
As for making jelly is:
For every three (3) glasses of fruit juice poor in pectin use one (1) homemade pectin cup.
For success in jelly manufacturing is to know the point.
To recognize the point is when the jelly drops the skimmer in thick drops that joins into one, falling like a plate.
When ready to jelly should be clear and bright without sediment, have the same color and taste of the fruit used in the preparation, be soft and easy to handle, not sticking in cutlery and shake as she stirs.
Jelly Poor Fruit Pectin in:
ingredients:
3 cups of fruit poor in pectin juice, see above fruits
1 cup of ready homemade pectin
2 cups sugar
How to Prepare:
In a large, shallow pan that allows rapid evaporation put the juice of the picked fruit, homemade pectin and sugar, bring to high heat.
Mix just until sugar dissolves. Then keep an eye on jelly stirring occasionally.
Boil to form a foam, removing it with the aid of a skimmer.
Once finished foam, make sure you are on the spot.
Pour into sterilized jars and cover with a clean cloth until cool and stay consistent.
Then close the windows with screw cap.
Once cooled store in the refrigerator
IMPORTANT NOTICE:
To make the quality of jelly, needs some care at the time of preparation.
What cause defects in food are insufficient or too prolonged cooking, glasses unsterilized or improperly closed and improper storage.

It continues on other income of jam.
The jelly made at home does not have dyes, or preservatives.