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:
Pectin, the acid and the sugar.
These elements vary according to the kind and degree of ripeness of the fruit.
The more mature fruit is, decreases the pectin and the acid and increases the sugar.
The best result you need to mix fruit a little green 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.
Pectin Home cooking:
1 white fur cup of fresh orange
3 cups water
2 tablespoons lemon juice, when the fruit is used in the preparation of the jelly is not acidic.

Way of preparing:

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 manufacturing jelly is to know the point.
To recognize the point is when the jelly drops of skimmer in thick drops that joins into one, falling like a plate.
After ready to jam 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 to the cutlery and shake as she stirs.
Gelatine Poor Fruit Pectin in:
ingredients:
3 cups of poor fruit pectin juice, see above fruits
1 cup of ready homemade pectin
2 cups sugar
Way of preparing:
In a large, shallow pan that allows rapid evaporation put the juice of choice fruit, homemade pectin and sugar, bring to high heat.
Mix just until the sugar dissolves. Then keep an eye on jelly with low heat, stirring occasionally.
Boil to form a foam, removing it with the aid of a skimmer.
Once finished foam, make sure it is on point.
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 WARNING:
To make the quality jelly, you need 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.

Follows after other income of homemade jam.
The jam made at home has no dyes or preservatives.