Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.How do you keep homemade strawberry jam from separating in the jars? (fruit on t-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(How do you keep homemade strawberry jam from separating in the jars? (fruit on t),it will help you,my kids.
Answers:
Hm-m-m, are you adding liquid to the fruit? A properly made jam is nothing but fruit and sugar. Smash or puree enough fruit to cover the bottom of the pan. Cook until soft. Add sugar to taste. Cook til the temp is 9 degrees above the boiling point of water *in your area*. This may take a 1/2 hour of so after adding the sugar. When a spoonful is placed on a room temp saucer, it should remain a blob with only about 1/16 inch moisture around it.
I never use pectin. It requires more sugar and I want jam to taste like the fruit, not sugar.
Other Answers:
Make freezer jam instead. You don't jars then.
It could be the recipe you're using, try switching recipes. Also trying using the wax on top rather than just the jar lids. It seals better and will dry before the jam has a chance to separate.
Both good suggestions above me. Also, homemade jam just won't keep as long as the commercial kind, so don't make more than you can use within a few weeks.
Leave it until it's nearly setting before putting it in the jars.
Also, maybe it's not setting properly at all? In which case you need to either boil it a bit longer or add some pectin.
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
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Kitty said: Yes.How do you keep homemade strawberry jam from separating in the jars? (fruit on t-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(How do you keep homemade strawberry jam from separating in the jars? (fruit on t),it will help you,my kids.
Answers:
Hm-m-m, are you adding liquid to the fruit? A properly made jam is nothing but fruit and sugar. Smash or puree enough fruit to cover the bottom of the pan. Cook until soft. Add sugar to taste. Cook til the temp is 9 degrees above the boiling point of water *in your area*. This may take a 1/2 hour of so after adding the sugar. When a spoonful is placed on a room temp saucer, it should remain a blob with only about 1/16 inch moisture around it.
I never use pectin. It requires more sugar and I want jam to taste like the fruit, not sugar.
Other Answers:
Make freezer jam instead. You don't jars then.
It could be the recipe you're using, try switching recipes. Also trying using the wax on top rather than just the jar lids. It seals better and will dry before the jam has a chance to separate.
Both good suggestions above me. Also, homemade jam just won't keep as long as the commercial kind, so don't make more than you can use within a few weeks.
Leave it until it's nearly setting before putting it in the jars.
Also, maybe it's not setting properly at all? In which case you need to either boil it a bit longer or add some pectin.
correctness,It's Non-profit and only for informational purposes.
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