After years of making chutney and marmalade, I've just started making jam for sale.
Surprisingly, it's not been as easier. Yes, it is a much quicker process once boiling. But soft fruit 'foams' at setting point (particularly strawberry jam), and this foam sets in the jam. The finished product tastes delicious, but can be off-putting to more judgy consumers ie paying customers.
My jam making bible has been my 94 year old mother's 1950's Marguerite Patten's Jams, Preserves, & Chutneys, which recommends a small knob of butter to disperse foam and clarify jams and jellies, but I like to keep my preserves simple and dairy free.
Two barely passable batches later, I have googled how to remove foam from jam;
1) Add a small knob of butter or flavourless oil to the cooling jam - this apparently breaks the surface tension and 'pops' the bubbles. It may shorten the life of your jam.
2) Stir the jam in the same direction as it cools - does reduce the foam slightly, but not to an acceptable level for some customers
3) Leave the fruit to macerate with the sugar overnight - to be tried!
4) Skim the jam with a spoon as it reaches setting point, and as it cools - keep the foam for yourself/children. It still tastes like jam!
5) Lay a sheet of greaseproof paper on the cooling jam then peel off - I was impressed with this method (pic above). It removed most foam, just leaving a few little patches to be removed with a spoon. I scrapped the foam off the greaseproof paper and put it in a little jar for my daughter.
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