Tips for Making Jam
What should I pay attention to when making jam? What do the terms used in jam making mean? I tried to write briefly for you.
I also added a jam calendar showing which fruit can be made jam in which season.
Photographed on my blog by trying it myself You can find jam recipes here.
Love…
Thickening of Syrup:
In order to understand that the jam has thickened, take the jam syrup that has started to thicken with the tip of the spoon and drip it on a porcelain or glass plate in order.
Shortening Sugar:
It is used by diluting lemon juice or lemon salt to reduce sugar in jams and marmalades. This process is done 2-3 minutes before the jam, which has thickened and thickened, is taken from the stove.
In order to prevent the jam from sugaring, “Add lemon juice to the jam that has thickened and boil for 2-3 more minutes and take it off the stove.”
A sample syrup recipe to give you an idea is as follows.
Preparation of Jam Syrup:
While making jam from soft fruits, syrup is prepared first, unlike hard fruits. The following measurements are generally used for 1 kilogram of fruit.
Ingredients for Jam Recipe
- 1500 gr Granulated sugar
- 750 ml of Water
- Juice of 1 lemon
How To Make Jam Recipe?
- In a saucepan, mix the granulated sugar and water until the sugar dissolves and let it boil.
- In order to understand that the syrup has thickened, the syrup taken with the tip of a spoon is dripped onto the plate. If it has a consistency, fruits are added to it.
NOTE : The foams that accumulate while the jam is cooking must be removed.
NOTE 2: Lemon juice is added after the fruits are thrown into the syrup, when the jam becomes thick and removed from the fire after boiling for a while.
PRACTICAL DIMENSIONS:
Use the same glass to measure water and sugar.
Estimated dimensions
1 glass of water: 250 ml.
1 cup of granulated sugar: 250 g
Jam Schedule:
- Raspberry Jam: July August
- Pear Jam: August-September-October
- Quince jam: October
- Strawberry jam: June July
- Mountain Strawberry Jam: June July August
- Apple Jam: January-February-March-September-October-November
- Plum Jam: July August September
- Apricot jam: June July August
- Cherry Jam: June July
- Tangerine Jam: January-February-November-December
- Marmalade: January-February-March-November-December
- Peach Jam: July August September
- Grape Jam: July-August-September-October
- Cherry jam: July August
Hello, it's urgent, can you help me? I made pomegranate jam last night. I put 2 sugar in 1.5 and a half glasses of pomegranate.
Hi, you will need to boil it until it thickens. love.
Thank you very much for the article.
Thanks a lot for the information.
Hello friends, this is my question, please be a warning to all of you. I made fig jam, let it soak in sugar a day ago, then boiled it. But it didn't have a thick consistency.
Hello, I'm dun. I made it using 3 kilos of sour cherries.
I think you boiled it too much :( You have to drip test from time to time in a glass or porcelain bowl. It would be okay if it was watery, but unfortunately there is nothing to be done for the dark one. Maybe you can use it in desserts and cakes, or you can use it like a concentrate and prepare drinks with a little lemon supplement.
I have made so many jams so far that they are all great, but I never put water in the jam, clean the fruits from the night, put sugar on it, let it sit in the morning and see how it is watered, then boil the sheep, just look at a few drops of lemon without lowering it. I know how good the jam is, the fruits are juicy anyway they release their own water :)
hello, the fig jam I made foamed after waiting for a few weeks, could it be spoiled?
Hello, I made blackberry jam last night. I boiled 2 kg of sugar and 1,5 kg of water, as I did before, I prepared syrup, then I put the blackberries and boiled them on low heat for about 1 hour. Yes, to check the consistency, I put the body on a glass plate and the consistency was good. I put it in jars as it cools, but the consistency is still what I want. What should I do to make it darker?
If you leave it in the refrigerator for about 3 hours with the lid open, it will solidify…
What are soft fruits to make with jam syrup? You gave recipes to dilute strawberry apricot and peach jam with sugar.
Hello, I have a problem, if you can help me, I would love it. I made pear jam, but it was too dark, how can I dilute it?
I made jam from two kilos of strawberries, it was very good, but I left a lot of water even though I didn't add any water. Why???? With my love and respect
hello, I made orange jam for the first time, I couldn't adjust its consistency, the juice was too much, as if I had boiled the fruit in water, it did not have jam consistency, it was too soft, it was too sweet if I put sugar, I was very sorry how can I fix it, I made too much water when I put it in the jar, thank you
Hello… I made grape jam, but the juice did not thicken, what should I do?
I really tried your recipes, thank you
hello lady nilay
If the jam is watery, is there anything to be done?
Hello,
I made orange jam today, it was very good, but I took too much sugar, it's too sweet, if you have an idea about what I should do, could you share it :(
very good
I'm a 4th grade student. This is my science homework. You helped me a lot, thank you.
Thank you very much, Ms. Nilay, for your answer, but I have one more small question. I put lemon juice in it, can I still boil it a little more?
You can boil as much inspiration as you want. It is better if you test it on a porcelain dish before taking it off the stove. If the jam you drop on the plate is like a ball and does not flow easily, it means that the consistency of the jam has taken hold. Take it easy…
Hi Nilay hn, you relieved me too, I had to re-boil my nectarine jam afterward, after squeezing the lemon. However, all jam recipes say that after adding the lemon, the jam should only be boiled for a moment, including your explanation in the trick.
In short, I have a serious dilemma. Could you please enlighten me a little more? How would such a setback affect the outcome?
Thank you.
hello, last night I made quince jam according to the recipe of master Oktay. I chopped the quinces and boiled them, then I added sugar and waited for them to thicken, then I put the lemon juice and closed it, but it was very clear, it did not thicken. What can I do to make it darker?
Unfortunately, I do not know the recipe of Oktay master. You can find my recipe here.
http://www.mutfaksirlari.com/ayva-receli.html
Just keep boiling until it thickens. then transfer to jars while hot. The quince jam thickens a bit as it stands.
I have rarely met the recipes of master Oktay, since I mostly follow the recipes here, I have been looking for my recipes here for years, since my first marriage, it has always been my savior =)
I made apricot jam two days ago, but it has sweetness, what should I do? Please help urgently.
Hello Elif,
– I recommend boiling your candied jam again by adding some lemon juice to it.
– If you boil water in a pot and put the jar in it, your jam will dissolve.
Yours ..
I MADE CHERRY JAM FOR THE 3rd TIME YESTERDAY. THE PREVIOUS WAS VERY BEAUTIFUL. BUT IT WAS JUICE yesterday EVENING. I PUT IT IN THE REFRIGERATOR TODAY. I WILL LOOK AT THE EVENING WHEN I GET HOME, WHAT CAN I DO IF IT IS JUICE AGAIN KOÇSUBİREYM.
How to make fig jam, please send the detailed recipe, thank you.
From Foça 07/7/2009
Hello Mr. Mahmut Fig Jam Recipe here you can reach To find the recipe you want on the site, you can search by typing the recipe you are looking for in the "Recipe Puzzle" box at the top left. Love…
Why does jam get sugary in the fridge?
Hello, I'm young, first of all, I wish you would just add lemon juice :( I've never tried salt, so I don't know if it will crystallize, but I don't think it will.
There is another option, the thickeners sold in the market, maybe this can help you.
Love…
I made apple jam. 5kg to 2 glasses of water. I used sugar, although I boiled it enough for the syrup, my jam did not thicken, it was watery. What can I do? Or rather, is there anything to be done?
Hello again Nur, there is no problem with your method, you have never experienced such a problem before. In this case, the problem may be in the strawberry you bought, but it has a solution. When making strawberry jam according to the measurements you have given, it will be useful to prevent mold by adding 1 teaspoon of butter to it. I thank you. See you…
HELLO, I used 1kg, strawberry, 1kg, sugar. I put the strawberry in sugar in the evening. In the morning, I boiled it. I squeezed 1 lemon. When it got thick, I took it off the fire. I always do it with the same method. I squeezed 1/2 lemon, let's see what happens, thank you very much for your interest. Stay with love
Hello Nur, you wrote that you made jam, but you did not write how and according to which recipe you made it. Or you did not give information about storage conditions. If you give more details, I'll try to help. Love…
hello, I made strawberry jam 1 week ago. There is mild mold, what should I do, there is no problem in what I have done before, thank you in advance for your interest. I will be glad if you send it to my e-mail address.
very nice we liked it very much with my mom