Why Skim The Jam And Do You Need To Remove It When Cooking

2024 Author: Bailey Albertson | [email protected]. Last modified: 2023-12-17 12:53

Foam on the jam: why remove it?

Jam is a tasty and healthy delicacy that delights us in winter with summer aromas. But in order to keep it for a long time, you need to know some rules. Otherwise, the sweet treat may lose its flavor and aroma, and the efforts to prepare it will be in vain. Most of the questions are caused by the appearance of foam. Let's figure out if you need to shoot it.

The reasons for the appearance of foam during cooking jam

Already at the beginning of the boiling of the jam, a lush whitish foam begins to appear on its surface. It does not contain harmful substances, but there are no useful ones either.

Usually, after boiling the jam, foam collects in the center and along the edges of the pan.

Simply put, jam froth is a denatured (curdled) protein. It may contain the following substances:

• small debris (dirt, grains of sand, not completely removed stalks and stems);
• insects;
• microscopic debris contained on the walls of dishes and in sugar;
• essential oils.

Why remove foam from the surface of the jam

The fragrant foam that children love so much contains protein compounds saturated with oxygen bubbles. If you leave it in a saucepan with jam, and then place it in glass jars, then the following consequences are possible:

1. Fruits and berries will be overcooked during cooking, as foam on the surface during cooking contributes to improper heat transfer.
2. The syrup will not turn out transparent, since the protein fractions from the foam will settle to the bottom over time, and then dissolve.
3. After a couple of months of storing sealed jars, the taste of the jam will change for the worse.
4. The jam cannot be stored for a long time, since the oxygen bubbles contained in the foam will lead to sourness and rotting of the processed fruit. The fermentation process may also begin.

Removing the foam guarantees aesthetic appearance and long-term storage of the jam

Rules for skimming jam

The most effective approach is to begin eliminating the foam during the syrup boil. The sugar can contain specks and other debris, leading to increased foam formation in the jam. Therefore, do not be lazy to remove maximum unnecessary ballast from the surface of the syrup.

Then, after mixing the sugar with the berries or fruit, remove the foam each time you stir the jam. Do this in a top-down motion, and you will immediately see the foam rise to the surface. That is why wide pots or basins are most often used to make jam. In this case, the entire foam has the ability to come to the surface.

A basin is the most convenient dish for making jam

A slotted spoon, ladle, tablespoon or wooden spatula are used to remove the foam. The main thing is that the surface allows the foam to be captured without residue.

Ways to reduce foam formation

The most important rule is to properly wash both fruits and berries, and the dishes in which the jam will be cooked. If this is not done, there will be a lot of foam and it will inevitably settle to the bottom of the container, from where it will be difficult to get it. Also, make sure that the cooking utensils are clean and that the remaining detergent is removed.

Following simple rules, you can get the perfect jam in clear syrup.

In addition, the amount of foam depends on the quality of the sugar. It should not be stale, lumpy (large lumps indicate that the sugar has repeatedly gotten wet), yellow. Sugar is better to take the highest grade and white.

I make jam according to old grandmother's recipes. Gooseberries, strawberries and amber pears in syrup are my family's favorite treats. During cooking, I use proven recommendations so that the jam is not only tasty, but also stored for a long time. Mandatory foam removal is the main rule that I strictly follow. And to make it less, I add a few lemon slices to fruits and berries.

Making the perfect jam for the winter isn't too difficult. It is enough to follow the recommendations and follow the recipe. Simple removal of the foam will allow you to preserve the vitamin delicacy for a long time.