secret 1: the charm of pectin
pectin is a natural substance in fruit, which can give jam a sticky texture. Different fruits have different pectin contents, so when cooking jam, you can choose fruits with higher pectin content, such as raspberries, blueberries and apples.
secret 2: the balance of acidity
acidity is another important factor that determines the consistency of jam. Acidity can promote the solidification of pectin, thus making jam more viscous. When boiling jam, lemon juice or vinegar can be added to adjust the acidity. Generally speaking, 1-2 tablespoons lemon juice or vinegar can be added to each cup of fruit.
secret 3: cook patiently
boiling jam is a patient process. During the boiling process, water will evaporate and pectin will be gradually released. Therefore, it is necessary to cook patiently and stir constantly until the jam reaches the ideal consistency. Don't rush for success, or the jam will become too thin or burnt.
Tip 4: Clever use of sugar
Sugar can not only increase the sweetness of jam, but also help pectin to solidify. When boiling jam, adding proper amount of white sugar or brown sugar can effectively improve the viscosity of jam. Generally speaking, 1/2-1 cup of sugar is enough for each cup of fruit.
tip 5: fineness of pulp
fineness of pulp will also affect the consistency of jam. If the pulp is too rough, pectin is difficult to be released from it, resulting in thinner jam. Therefore, before boiling jam, you can cut the fruit into small pieces or mash it, which is more conducive to the release of pectin.
secret 6: the wonderful use of peel
peel is also rich in pectin. When boiling jam, you can add some peels. Wash and chop the peel and put it into jam to increase the consistency of jam. It should be noted that some peels are bitter and should be used in moderation.
secret 7: refrigerate and let stand
put the boiled jam in a glass container while it is hot, seal it and put it in the refrigerator for refrigeration. After cold storage, the jam will further solidify and become more viscous. If the jam is not sticky enough, you can reheat it, add a little pectin powder or corn starch, stir well and continue to cook until it reaches the ideal consistency.