In this article we will consider what a foam is. And also find out why and how to remove it from jam.
It's summer outside, which means it's time for seasonal fruits and vegetables. Everything is impossible to eat, of course. Especially if you have a summer house, your own garden or vegetable garden, and the harvest of strawberries, raspberries, apples or apricots turned out to be excellent.
And now all this wealth can be preserved in jars in the form of sweet jam. But experienced housewives know that cooking jam is a responsible task, because you need to remove white foam from it constantly and on time. Why and how to do it right, we will tell in this material.
Why does foam appear on jam?
Everything that you do with love is ideal - this rule applies in the kitchen when preparing any dishes. When we make jam for our households, we want everyone to like it and also to be fragrant and tasty. It is for this that you have to follow the cooking rules and remove the foam when the jam is boiling. Let's look at the nature of the appearance of the foam itself.
A lot of foam indicates such reasons:
- the fruits of berries or fruits are ripe, and also include some unsuitable parts;
- jam ingredients are poorly washed;
- or they are carefully processed, but not dried;
- dishes in which jam is prepared are poorly washed and not sterilized.
When the jam is boiling, foam appears almost immediately. In principle, you should not be afraid of it. It is harmless, but there are no useful qualities in it. In other words, it is a protein that has enough temperature at 40 ° C to cook and form into foam. The culinary rules state that you must remove the foam. Therefore, let's dig deeper and understand what this white foam consists of.
- Its causal formations push towards the first characteristic - it is dirt, and sometimes even particles of small debris. That is, a piece of leaf, the tail and other delights from the garden, up to insects, are poorly torn off.
- But the foam may contain not only the remains of grains of sand, if the products were poorly washed. It can also be sugar mints, with poorly sterilized dishes or poor-quality water. All these elements easily get into the foam.
- Before canning it is very important to sort all products well, not only from garbage, but also from rotten, damaged and spoiled fruits. After all, then protein fractions are released that are part of the foam. And they can lead to swelling of the jar, souring the jam itself and even the lid to explode.
- And, of course, extractive substances supplement the list. Together with the complex essential oils that each fruit has in its share, they interpret the distinguished aroma and taste.
If you think about it, foam is a combination of extra elements. In other words, this is trash. It is necessary to remove it so that it does not remain in the finished product. After all, you will eat it with the whole family. By removing the foam, you will receive:
- uniform welding of all components;
- the jam will turn out in a saturated color and with a uniform structure;
- the taste will not be spoiled by bitterness, but it will turn out natural and saturated;
- the shelf life of such jam will significantly extend, because excess oxygen and grains of unnecessary garbage will go away;
- jam does not mold and does not turn sour;
- especially the foam harms cherry, strawberry, raspberry and strawberry jam.
Often jam is cooked in several stages, which includes the preparation of syrup and the direct cooking of fruits. But the foam appears in both cases.
- It must be removed even in the initial stage and immediately, carefully carrying out manipulations with a spoon. A slotted spoon also helps. Just keep in mind that it can also capture parts of the fruit.
- It is good if the household has a wooden spoon with a long handle. It is convenient to work with and does not heat up. By the way, wood is considered an ideal component, which is not just possible, but even desirable to contact with hot products.
- To avoid standing constantly near containers with boiling liquid, remove the foam periodically when it collects along the contour of the walls of the dishes.
- You can also turn off the stove for a few minutes, remove all foam, and then turn it back on. Such a manipulation needs to be done many times. Leave jam without supervision is impossible. Moreover, do not forget that it still needs to be constantly stirred so that the product does not burn. Otherwise, there will be a taste of bitterness.
- If we talk about time, then a foam appears before boiling and for a few more minutes. Therefore, do not be alarmed; it does not take up the entire cooking process.
- No, a small part of it can still periodically accumulate, but it is released in large quantities directly during heating and the beginning of boiling.
- Also note that foam is produced over high heat. Therefore, after boiling, do not forget to reduce the power.
What will happen if you do not remove the foam from the jam?
Anything can happen that even an experienced hostess will forget to remove the foam. Do not worry, you can eat jam. But, if the foam is not removed in time, such troubles can happen:
- jam will not be stored for long. At least in comparison with proper cooking. Neither the apartment version of the pantry nor the cellar will provide the product with aging for the whole winter;
- color and taste may be spoiled. Some bitterness may arise, and the color will not come out so transparent, and lumps from the same foam may also appear. And they, believe me, not only spoil the appearance, but have an unpleasant taste;
- mold may form in the jar;
- do not forget that garbage and grains of sand will remain in the dessert;
- and it looks like jam, like a fermented product. By the way, in 1-2 months it is quite possible.
How to cook winter sweets so as not to remove foam from jam: tips
Each mistress has her own secrets in the arsenal, which have been tested for years. After all, everything comes with experience. But why make mistakes if you can listen to wise advice and do everything perfectly the first time.
- For your perfect jam, choose equally ripe berries and fruits. Because then they will need the same time for cooking. If you mix unripe and overripe products, then until the first boil, the second will turn into porridge. Also, this will cause a large amount of foam.
- All products must be washed. If berries, for example strawberries or raspberries, are selected for jam, then they need to be washed extremely carefully and in small portions. It is better to do this under a scattered shower. All this in order not to damage the skin and not to take the berries themselves.
- Dry them without fail, and for this leave for 10-20 minutes in a colander or on a towel. We remind you that it is excess moisture that provokes a rise in noise.
- Properly selected dishes are 50% success. Our grandmothers cooked their jam in copper or aluminum cauldrons. Brass containers were also used. But times are changing, and knowledge is expanding. Therefore, we do not recommend using such dishes. Moreover, the formation of foam is enhanced in it. But these are not all the cons.
- A copper cauldron can be spoiled during jam cooking. Because the berries have an acid that will easily dissolve copper oxide. Thus, spots or dark deposits form inside the pan, which cannot be washed just like that.
- Not only does it harm the dishes, but the jam itself. In such a container, it loses useful vitamin C. All because of a chemical reaction in which copper ions, at high temperatures, destroy ascorbic acid in the fetus.
- An aluminum cauldron is also not suitable. The natural acid of berries destroys the oxide film. As a result, in addition to healthy vitamins, we get a harmful supplement in the form of aluminum molecules.
- Try to always adhere to the recipe and proportions. To make jam, you need a lot of sugar, about 1: 1. It will also play on the amount of foam.
- Control the fire. It is better to cook jam on a small fire. Yes, the process itself will take longer, but the main thing in this matter is the result. We remind you that a strong fire leads to rapid drilling, which raises the bubbles and, accordingly, the foam.
- Do not digest jam! We noticed a loss of color - this is the first signal that it is time to turn it off. No, this will not affect the foam, but the taste and color will definitely suffer. You can check if you have overdone it with one simple life hack.
- Take a little jam on a spoon and cool. Then drip onto a plate or saucer. If the droplet shape is correct and convex, then the jam is ready. And if the drop spreads or does not freeze, then you still need to boil it.
A few recommendations resorted to by experienced housewives
- Strawberry jam may be bitter. This bitterness is easy to remove, if a few minutes before being ready, dip peeled raw carrots into it. You need to take it out before packing it in jars.
- Jam can be candied. Citric acid will help prevent this. Add it 10 minutes before cooking.
- A little trick for thick jam - for 1 kg of product add 5 g of thickener. This can be your choice of gelfix, pectin and others.
- Jam can burn. If you notice caramelization, rather pour the product into another container. You can save your work if you catch it in time, and the jam will not have the bitterness characteristic of burning.
The aromatic jam that we cook in the summer warms us in the winter. You can use the standard grandmother's recipes that have been tested over the years and tradition. But you can experiment. Now on the shelves you can see jam, for example, from zucchini with lemon, pumpkin or cucumber with mint. The housewives also spin kiwi jam with lemon, figs, pineapples, nuts and other interesting products. All this in order to surprise relatives. After all, do not twist it, but a product that is prepared with your own hands is always tastier!