Depending on the country you live in, jam is determined as a consistent, pasty or jellified product, which is obtained by cooking and concentration of healthy, clean and appropriately prepared fruit, with sweeteners and with or without water. Fruit can have its whole form, be in pieces, in strips or thin particles, which must be uniformly spread within the product.
Components for the Elaboration of Jams
Fruit
Make sure to obtain good quality ripe fruit. The size or external appearance of the fruit is not what matters. In some cases however, such as in the case of the strawberry, smaller is better or preferred.
Sugar
This is used to give the adequate BRIX grade to the jam. Refined white sugar is used.
Citric Acid
This is used to give the adequate pH level to the jam.
Jello
This is used to give the jam consistency. Jello that is used in this case is pectin.
Potassium Sorbate or Sodium Benzoate
This is used to avoid the growth of microorganisms (fungus etc) in the product.
Desserts Recipes Cheese & citrus pie Tarts & Pies Quick Easy Brownies Holidays Favorites Pavlova Light Delicacies Coffee Cake Puddings Preparing Sweets Other Sites Site Map Instant Recipes Jams Jellies Spanish Desserts Homemade Desserts Chocolate Recipes Coffee Recipes Ice Cream Sherbet Recipes Pastry + Ice Cream Recipes Cake Pie Recipes Chinese Cooking Sweets Recipes Dessert Recipes Chocolate Dessert Ice Cream Recipes 100 Sweet Recipes Fruit Ice Cream Popsicle Recipes Contact the Cook Fruit Dessert Recipes Sweet & Salty Pie Recipes Marshmallows and Gummies Fruit Wine Cake Decoration Recipes Fried Snacks and Caramelized Peanuts Children Birthday Cake Recipes How to Make Jam; Making Jam Ingredients, Equipment and Materials Aguaymanto Jam Tree Tomato Jam Sauco Jam The Most Common Problems in the Elaboration of Jams Cost and Price Determining Yogurt and Yogurt Ice Cream Recipes Christmas Dinner Recipes Barbecue Chef's Guide Pastries Recipe Natural Food Remedies
