Thickener for jam: which one is best to choose

Fresh berries from your garden are a treasure trove of minerals and vitamins.It's impossible to keep berries fresh for winter since they spoil quickly.The excess harvest is best used for processing into jam.To ensure the jam is not only aromatic and delicious but also nutritious, you should significantly reduce the cooking time.This method preserves many beneficial nutrients in the final product, but it results in a runny jam.To achieve a thicker consistency, you can add a thickener during the cooking process.We will explore three of the mostpopular options in this article.So let's get started.

Why add a thickener

Jam made from juicy berries such as blueberries, strawberries, and currants often turns out runny. To achieve a thick consistency, you must simmer the mixture until its volume is reduced by half. This process increases cooking time and diminishes the nutritional value. By adding a thickener, you can shorten the cooking time to just 5 to 10 minutes. This will give your jam a delightful thickness.

Pectin

Pectin is a natural thickener for winter preserves made from apples. When added during the cooking process, it creates a thick mixture similar to jelly. This ingredient is completely odorless, so it won't alter the delightful aroma of your finished dish.

To achieve a successful result, it's essential to follow the recommended proportions. For every kilogram of berries, use 12 grams of pectin. When adding sugar to the jam, which is 500 grams for every kilogram of berries, use 5 grams of pectin. This amount is sufficient to ensure a thick consistency. Adding too much thickener can spoil the flavor of the jam. If you use too little pectin, the consistency will remain runny.

Useful to knowDo not boil the jam for more than 5 minutes, as this will cause the pectin to lose its gelling properties.

Let’s consider a recipe for mixed berry jam with pectin.

Typically, winter preserves are made from a single type of berry. To add variety, we can create an 'Assorted' jam. We will need the following ingredients:

• 500 grams of fresh berries such as raspberries, currants, or lingonberries;
• 1 cup of sugar (200 grams);
• 5 grams of pectin.

Preparation:

1. Fill a deep pot with the berries and sprinkle the sugar on top. Stir well with a spoon, then place the pot on the stove.
2. Stir occasionally to prevent the berries from sticking. Once it reaches a boil, cook for 5 to 10 minutes.
3. In a small dish, combine 2 tablespoons of sugar with the pectin. Add this mixture to the jam and immediately whisk to ensure the pectin is evenly distributed.
4. Bring the jam to a boil for 1 to 3 minutes, then ladle it into glass jars. Seal with a lid and store for later enjoyment.

Gelatin

Agar-agar

Agar-agar is a completely natural thickener derived from seaweed. When you add agar-agar to your jam, you can rest assured that it won’t alter the flavor or aroma. Unlike gelatin, agar-agar sets at room temperature.

Now, let’s take a look at a recipe for strawberry jam using agar-agar. For this, we will need the following ingredients:

• 2 kg of ripe strawberries;
• 150 ml of drinking water;
• 1 kg of sugar;
• 20 grams of agar-agar.

Step-by-step instructions:

1. Clean the strawberries by removing any debris and discarding any overripe or damaged berries. If needed, rinse them under running water.
2. In an enamel pot, layer the strawberries and sugar (strawberries, sugar, strawberries, and so on). Let this sit for 12 hours to allow the strawberries to release their juices.
3. Thirty minutes before cooking the strawberry jam, prepare the agar-agar by pouring water over the powder (1 teaspoon of agar-agar to 1 cup of liquid) and let it sit for 30 minutes. Then bring this mixture to a boil.
4. Place the pot with the strawberries over low heat. Once it reaches a boil, cook for 3 minutes. After this time, add the hot agar-agar mixture and boil the jam for another 3 minutes. Be sure to skim off any foam that forms during cooking.
5. Pour the jam into sterilized jars, cover them with tight lids, and let them cool completely. Then transfer your winter preserves to a cool place.

Which thickener to choose for jam

Here we will explore popular food additives. To decide on a thickener, you must first determine the type of jam you wish to create. If you want to make a jelly from berries, gelatin is your best choice. For a thick consistency similar to jelly, pectin is recommended. Agar-agar is perfect for making a firm jam that sets quickly at room temperature.