Why do you put lemon juice in jam

Question 1: Why do you want to add lemon juice to jam? Jam is a gel substance made by mixing fruit, sugar and acidity regulator and boiling it at a temperature over 100℃, 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 only one kind of fruit is usually used at the same time. Sugar-free jam, cheap jam or special jam (such as durian and pineapple) will use colloid. Colloids commonly used in jam include pectin, bean gum and xanthan gum.

Question 2: Why do you want to 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 leave it alone. I usually don't add it!

Question 3: What ingredients do you need when making jam? What if there is no lemon juice? That depends on what kind of jam you want to make. Apple, hawthorn and strawberry can be used. The ingredients can be crystal sugar or white sugar and honey. Putting lemon in jam is not only seasoning, but also adding some lemon juice. Jam is not easy to go bad because lemon has antiseptic function. If you are in a hurry, forget it. If you are not in a hurry, it is better to use some lemons as much as possible. You don't need more than 1 2.

Question 4: Why do you want to add lemon juice to apple jam? It can adjust acidity, sterilize and preserve, increase fruit aroma and improve gloss. Citric acid in lemon juice is a pure natural antiseptic and can prolong the shelf life.

Question 5: Is it ok to add lemon juice to the strawberry jam first?

Strawberry 600 grams

Maltose150g

Fine sugar120g

Lemon 1 piece

Production process:

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

2. Wash strawberries, remove pedicles, dry them, put them in acid-resistant containers and add fine sugar.

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

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

5. Pour the method 4 into an acid-resistant 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 it with a wooden spoon and cook until the sauce is thick, which is the mellow jam with strawberry granules. 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 step 4 to make strawberry jam in the form of slush.

Question 6: Do you want lemon juice in those fruits for 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 to add lemon juice to strawberry jam? Appropriate amount of citric acid should be added in the production of canned strawberry jam, peach jam and assorted jam. Its main function is that citric acid is beneficial to the gel of jam in a certain PH range (PH2.8~3.3). Because pectin will form a reticular structure when it freezes, the formation of this reticular structure requires enough hydrogen ions, so increasing the acidity in a proper amount can improve the coagulation power of pectin. The lower the PH value, the harder gel can be formed by the same amount of pectin. Adding citric acid can also adjust the ratio of sugar to acid, improve the flavor of jam and adjust the ratio of converted sugar to granulated sugar to prevent the crystallization of granulated sugar from breaking out.

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 add sugar for pickling 10 minute.

Step 4 boil over low heat

5. Keep stirring with a colander, and press the soft boiled blueberry from time to time to make it Explosicum.

6. After about 40 minutes, the juice is almost dried and cooked.

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

8. Cover it upside down and put it in the refrigerator after cooling.