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The foam that forms on the surface of jam isn’t as harmless as it may seem. While consuming a small amount of it won’t pose health problems, it can compromise the taste and appearance of your dessert. So, why removing foam in fruit preserve cooking is important? How to remove foam it correctly? Let’s delve into it.
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Discover our recipe: Quick & Delicious: How to Make 5-Minute Raspberry Compote.
Why does foam form when making berry jam and why should it be removed?
Aromatic and sweet jam made from fruits and berries is a favorite treat for both children and adults. Everyone wants to sample the dessert even during the preparation stage.
Why does the foam need to be removed from the jam, and should you eat it? Let’s break it down. During the boiling process of this sweet dessert, the lightest micro-particles rise to the surface, bonding with each other to create a fluffy foam. Its composition includes:
- Curdled protein substances saturated with oxygen bubbles.
- Water.
- Sugar micro-particles.
- Essential oils.
Additionally, the berry jam foam may contain:
- Tiny insects or their byproducts.
- Dirt, sand, fruit stems, and stalks.
- Microscopic debris found on the vessel’s walls and in the sugar.
In essence, the foam represents waste, serving to purify the preserves. While it’s not harmful to eat, it’s far from beneficial, given all that it contains.
What Happens if You Don’t Remove Foam from Berry Jam and Preserves?
If you leave the foam in the jam container and then preserve it in jars for the winter, several unpleasant consequences may occur:
- The fruits and berries will overcook because the foam on the surface of the pot disrupts proper heat exchange.
- The jam and sugar syrup won’t remain transparent; protein compounds will settle at the bottom and dissolve in the sweet mass.
- The shelf life of the product will decrease. Oxygen bubbles in the foam can trigger fermentation, while the protein accelerates the souring of the preserve. After a couple of months of storage, the jam’s taste will worsen.
How to correctly remove the foam from jam and preserve?
Prepare the tools for removing the foam. To eliminate the foam, you can use the following utensils:
- A tablespoon.
- A slotted spoon.
- A wooden spatula.
- A skimmer.
Making sure the utensil’s surface lets you completely get rid of that foam without any leftovers is key. Pay attention to these important tricks when you’re dealing with the foam to keep your jam tasting top-notch. Here’s what you need to do:
When the syrup is boiling, skim off that foam to stop too much bubbling caused by tiny sugar impurities and dust in your jam.
Don’t forget to give the jam a quick skim each time you stir it up.
How to reduce foam formation when making sweet dessert?
Here are a few recommendations to minimize foam formation when making jam and preserves:
- Thoroughly rinse the ingredients (berries, fruits) and the cooking utensils. Failing to do so will result in excessive foam, which will inevitably settle at the bottom of the container.
- Use high-quality sugar. The quantity of foam largely depends on the sugar used. Stale, yellowish sugar with lumps (indicating frequent moisture exposure) encourages foam formation.
- To prepare the perfect jam for the winter. It’s crucial to follow the recipe and adhere to these recommendations. The jam-making process includes removing the foam, allowing you to preserve the flavor and beautiful appearance of your berry jam while extending its shelf life.
