Jam boil - Instructions

10-02  Source: Network gathering  Views:0 


Jam boil - Instructions

Jam should not buy.

Preparation for making jam

  • Before you start with the jam-boiling, rinse the jam jars and lids from hot and dry them afterwards. Lie potholder and soup or sauce ladles for future operations ready.
  • For jam-Preserving get different gelling aids commercially. You get preserving sugar 1: 1, 2: 1 or 3: 1. This refers to the mixing ratio of fruit and jam sugar.
  • Alternatively, you can use a gelling agent, which is mixed with table sugar. On the Geliermittelpackung look at the exact formulation. Which gelling you choose depends entirely on how sweet you like or which preparation method suits you your jam.

Sweet Spreads boil

  1. When the fruits you should make sure that these are well matured and have no pressure points. Stone fruit, core please. Depending on the size of the fruit, cut the fruit into small pieces. Then weigh out the prepared fruit, so that the amount matches the selected gelling. For preserving sugar in a mixing ratio 3: 1 that means 1.5 kg fruits on 1 packet Gelierzucker.
  2. Enter the pieces of fruit in a large pot, add the jam sugar to and put it on the stove. Stir frequently to prevent the jam sugar is evenly distributed and the jam does not burn. Once the fruits lively boil, set your timer a to 3 minutes. Stir constantly.
  3. If foam forms on the fruit, you draw these down with a big spoon. The foam could adversely affect the shelf life of your jam. Depending on whether you like your jam with more or less bits, you can crush the fruit with a hand blender.
  4. Once the time when jam-boiling is over, make a setting point. For this, take a saucer and give it a couple of spoonfuls of your jam. the jam to be Begins, you can start with the filling.
  5. Take the jam pot from the stove and fill the jam brimming in your prepared jars. The rim must be clean and dry. Screw on the lid and place the jars to cool upside down.
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