Thickener for jam: which is best to choose

Fresh berries from your garden are a treasure trove of minerals and vitamins. It is impossible to keep berries fresh for winter because they spoil quickly. The best way to use excess harvest is to make jam. To ensure that the jam is not only aromatic and delicious but also healthy, you should significantly reduce the cooking time. This method retains many beneficial nutrients in the final product, but the jam may turn out runny. To achieve a thicker consistency, you can add a thickener during cooking. We will explore three of the most popular options in this article. So. популярных варианта мы рассмотрим в данной статье. Итак.

Why add a thickener

Juven berries (blueberries, strawberries, currants, etc.) almost always turn out to be liquid. In order for it to turn out thick, it is necessary to boil the product until its volume decreases twice. In this case, the boiling time increases, the amount of nutrients decreases. By adding the thickener, you can reduce cooking time to 5-10 minutes. At the same time, the consistency of jam will turn out to be thick.

Pectin

Pectin is a natural thickener for winter blanks, which is made of apples. By adding it in the process of cooking jam, you can get a thick mass resembled jelly. This additive has absolutely no smell, so the aroma of the finished dish does not change.

To achieve a positive result, you need to adhere to the recommended proportions - 12 grams of pectin are placed for 1 kilogram of berries. When the sugar is added to jam (1 kg of berries - 0.5 kg of sugar), it should be poured with 5 grams of pectin - this is enough for the mass to get thick. If you put more thickening, then the taste of jam will deteriorate. With a lack of pectin, the consistency will be liquid.

It is useful to know. You can’t boil jam for more than 5 minutes, otherwise pectin will lose jelly -like properties.

Consider an example of preparation - jam from different berries with a pectin.

Typically, the workpieces for the winter are prepared from one type of berries. To make a variety, you can make a jam 'assorted'. We will need:

• 500 grams of fresh berries (raspberries, currants, lingonberries, etc.);
• Sugar glass (200 grams);
• Pectin (5 grams).

Preparation:

1. Fill a deep pan with berries, pour sugar. Stir thoroughly with a spoon, and then put the pan on the stove.
2. Mix periodically so that the berries do not get drunk. After boiling, cook for 5-10 minutes.
3. In a small plate we pour 2 tbsp. tablespoons of sugar and mix thoroughly with a pectin. Then add to the jam and immediately mix with a whisk so that pectin is evenly distributed in the mass.
4. Boil jam from 1 to 3 minutes, and then pour into glass jars. Close with a lid and send for storage.

Gelatin

Gelatin is one of the components of marshmallows, marmalade and other confectionery. Thanks to him, the desserts are plastic, they keep their shape well. To make the jam thick, you can add gelatin in the preparation process. The taste of the winter workpiece will not spoil, since gelatin has a neutral taste.

Let's explore a delightful recipe for red currant jam with gelatin.

We will need the following ingredients:

• 1.3 kg of red currants;
• 1 kg of granulated sugar;
• 20 grams of food-grade gelatin.

Preparation:

1. First, remove the stems, leaves, and any other debris from the berries.
2. Place the currants in a deep pot and mash them until they release their juice.
3. Bring the mixture to a boil, then let it cool slightly. Strain it through a sieve to separate the juice from the seeds.
4. Pour the currant juice into a separate pot and place it on the stove. Add the sugar and boil for 5 to 10 minutes.
5. Dissolve the gelatin in warm water. Add this mixture to the jam and bring it back to a boil.
6. As soon as it boils, remove the pot from the heat. Pour the jam into sterilized jars and seal them with lids.
7. Store the jam in a cool place.

Agar-agar

Agar-agar is a completely natural thickener made from seaweed. When you add agar-agar to your jam, you don't have to worry about losing flavor. This thickener does not alter the color or aroma of the product. Additionally, unlike gelatin, agar-agar sets at room temperature.

Now, let's look at a recipe for strawberry jam using agar-agar. 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 necessary, rinse them under running water.
2. In an enameled 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 juice.
3. Thirty minutes before cooking the strawberry jam, prepare the agar-agar. Dissolve the powder in water (1 teaspoon of thickener to 1 cup of liquid) and let it sit for 30 minutes. Then bring the mixture to a boil.
4. Place the pot with strawberries over low heat. Once it boils, cook for 3 minutes. After that, add the hot agar-agar mixture and boil the jam for an additional 3 minutes. Be sure to skim off any foam that forms during cooking.
5. Pour the jam into sterilized jars, cover them tightly, and let them cool completely. Then, store your winter preparation in a cool place.

Which thickener to choose for jam

Above, we will explore popular food additives. To make a decision about which thickener to choose, we need to determine what kind of jam we want to create. If you desire to make a jelly from berries, gelatin is a great choice. For a thick consistency similar to jelly, pectin is recommended. Agar-agar is perfect for making a firm jam that will set quickly at room temperature.