Homemade jam is a laborious but rewarding process. You can get a much better product than the one bought at the store, and you also have a chance to customize it to your preferences. Like it more sweet and fruity? Add more sugar and fruits. Want to make it less sweet? Simply don’t put much sugar in it.
If you are looking into giving the homemade jam a try and cooking your first batch, here are some tips that will help you get the best results.
Ripe Fruit Will Give the Best Results
Make the extra effort to pick out the best fruit. You should aim for the fruit that is just ripe or close to getting there. Underripe fruit will make your jam less flavorful, while overripe and soft fruit will lack the elements like pectin that are crucial for the success of your jam.
Use The Right Kind of Sugar
Not any sugar will do. For example, jam sugar is the best if you can get your hands on it since it contains pectin. Granulated sugar will do for fruit with a naturally high amount of pectin, while preserved sugar is the way to go for fruit with a lower amount of pectin.
Make Smaller Batches
If you are making a larger quantity of jam, don’t try to do everything at once. It is better to break down the process into smaller batches, as larger batches might lead to uneven cooking and longer setting time.
Remove Scum After the Cooking is Complete
Wait until you finish cooking the jam before trying to remove the scum. The best technique is to scoop up the scum on the top and then stir continuously without changing direction until the rest dissolves.
Store it Properly
All your jars should be sterilized in hot water and then dried. Don’t wait until the jam gets cold, instead, fill the jars after a few minutes of setting and close them with a metal lid. Wait until they are cooled off, and then store them in a cold and dark place.
