Why do you put lemon juice in jam?

Question 1: Why do you want to add lemon juice to jam? Jam is a gelatinous substance made by mixing fruit, sugar and acidity regulator and boiling at a temperature above 100℃. It is also called jam. Making jam is a way to preserve fruits for a long time. Mainly used to spread on bread or toast. No matter small fruits such as strawberries, blueberries, grapes and roses, or large fruits such as plums, oranges, apples and peaches, they can also be made into jam, but usually only one kind of fruit can be used at the same time. Colloids are used in sugar-free jam, cheap jam or special jam (such as durian and pineapple). Colloids commonly used in jam include pectin, bean gum and xanthan gum.

Question 2: Why do you add lemon juice to jam? The function of lemon juice is to adjust the sweetness and consistency of jam, and at the same time, it can make the color of jam brighter and taste better, or you can not drink it. I don't usually add it!

Question 3: What ingredients do you need to make jam? What if there is no lemon juice? That depends on what kind of jam you want to make. Apples, hawthorn and strawberries will do. The ingredients can be rock sugar, white sugar and honey. Putting lemon in jam is not only a seasoning, but also a little lemon juice. Jam doesn't go bad easily because lemon has antiseptic effect. If you are in a hurry to do it, forget it. If you are not in a hurry, try to use some lemons. No need to exceed 1 to 2.

Question 4: Why do you add lemon juice to applesauce? It can adjust acidity, sterilize and keep fresh, increase fruit aroma and improve luster. Citric acid in lemon juice is a pure natural preservative, which can prolong the shelf life.

Question 5: Can you add lemon juice to strawberry jam first?

Strawberry 600g

Maltose150g

Fine sugar120g

Lemon 1

Production process:

1. Wash the lemon and squeeze out the juice for later use.

2. Wash strawberries, remove pedicels, dry them, put them in an acid-proof container, and add fine sugar.

3. Gently stir strawberries and sugar with a rubber scraper to make them fully mixed.

4. Let practice 3 stand for 30 ~ 60 minutes, when the sugar will completely dissolve and the strawberry will release natural pectin.

5. Pour Method 4 into an acid-proof pot, first add lemon juice and boil it over medium heat, then turn to low heat and add maltose to continue cooking. While cooking, stir with a wooden spoon until the sauce is thick, which is a mellow jam with strawberry particles. If white bubbles are produced during the boiling process, they can be scooped out with non-P steel soup.

In this recipe, strawberries can also be pressed into mud in the fourth step to make strawberry jam in the form of mud.

Question 6: Do you want to put lemon juice in those fruits to make jam? Materials for making jam:

In terms of materials, besides the main fruit, sugar and lemon are also important contributors to making jam. As for the lemon juice in the formula, the fresh lemon is cut in half and squeezed out with a juicer. The function of lemon juice is to adjust the sweetness and consistency of jam, and at the same time, it can make the color of jam more vivid.

Question 7: Why do you want lemon juice in strawberry jam? When producing canned strawberry jam, peach jam and assorted jam, appropriate amount of citric acid should be added. Its main function is that citric acid is beneficial to the gelation of jam in a certain PH range (PH2.8~3.3). Because pectin will form a network structure when it is frozen, the formation of this network structure requires enough hydrogen ions, so increasing acidity in a proper amount can improve the coagulation power of pectin. The lower the PH value, the harder the gel formed by the same amount of pectin. Adding citric acid can also adjust the ratio of sugar to acid, improve the flavor of jam, adjust the ratio of invert sugar to granulated sugar, and prevent the outbreak of granulated sugar crystallization.

Question 8: Why is it better to make mulberry sauce with lemon juice?

Pectin precipitates more easily.

Tastes better

Question 9: How to make blueberry jam without lemon juice?

1. Wash blueberries and soak them in light salt water 10 minute.

2. Remove and control dry water.

3. Pour into the pot and marinate with sugar 10 minute.

Small fire boiling

5. Stir constantly with a colander and press the soft boiled blueberry from time to time to make it a Explosicum.

6. After about 40 minutes, the juice is almost dry and ripe.

7. Put it in a container that has been disinfected and dried in advance while it is hot.

8. Invert the lid, cool it and put it in the refrigerator.