Mistakes not to be made with home-made jams (and marmalades), from the equipment to the cooking.
See Also
National Center for Home Food Preservation - National Center for Home Food PreservationWhy Do You Have to Add Lemon Juice When Making Jam?A common preservatives used in jam and pickles isSodium benzoateNitric acidSodium chlorideCopper sulphateThe Lemon Juice Tip For Getting Your Homemade Jam's Texture Just RightFor those who love to dabble in cooking, making home-made jams is rewarding and quite simple, although it takes attention and a bit of practice. The idea of enjoying the freshness and goodness of the fruit all year round entices and this is where conservation comes into play.
See Also
Basics of Jelly MakingIn this article we explain which are the 15 mistakes to absolutely not make when preparing home-made jam.
- Confusing jam with marmalade
- Don't be equipped, at least a little bit
- Think that pectin powder is the enemy
- Choose the most ripe fruit
- Creatively interpret the fruit/sugar ratio
- Neglect cooking
- Don't know what to do with the surface foam
- Skip the saucer test
- Being superficial in sanitizing jars
- Do not fill the jars immediately
- Skip pasteurization
- Do not check if vacuum is formed
In addition, should it happen, under no circ*mstances should these three "warnings" be ignored.
- If it barely thickens
- If it burns on the bottom
- If the lid is inflated
