Discover the Joy of Jam Making: Traditional vs. Electric Methods - Lakeland Inspiration (2024)

FAQs

Who invented jam making? ›

Jams have their origins in ancient times, with the Greeks and Romans using honey and fruit to make sweet spreads. They also used a method of preserving fruit by drying it in the sun or in ovens. In medieval Europe, monks made preserves and jams with honey or sugar to preserve fruits and berries for winter use.

Home made jam is not made in huge batches, does not have additional preservatives, or colour enhancers, and doesn't use corn syrup. The fruit is most often hand-cut. No adjustments are made to the taste or texture to ensure it is uniform from jar to jar, year to year.

If the jam is still liquid then we don't particularly recommend reboiling. It can be tried but there is a risk that the jam becomes over boiled, which also means that it will not set. The jam can also burn much more easily when reboiled. The thin jam can be repurposed as a sweet chilli sauce.

The key to making jam is reducing water in the fruit, helping it to thicken with the sugar, so a thick-bottomed pot will let you cook for a longer period without burning the contents. 2. Jam jars: Use heatproof sealable glass pint jars (easy to sterilize) for storing jam after cooking.

Both types contain fruit, fruit pulp or canned fruit and are boiled with water and a sweetening ingredient. Both must have 66% water-soluble solids. Fruit jam and fruit jam with pectin may contain a class II preservative, a pH adjusting agent or an antifoaming agent. Both types cannot contain apple or rhubarb fruit.

However, Boermans says the earliest known recipe for jam is in the 'De Re Coquinaria' (The Art of Cooking) by Apicius, which was written in the 4th Century C.E. at the height of the Roman Empire. It features quince mashed in honey, which is quite unlike the jam we buy today.

Eating fruit jams can help boost the health of the heart by providing a range of vitamins, minerals, antioxidants, and fiber. Therefore, the nutrient-rich jams could reduce the risk of stroke, heart attack, and all other potential cardiovascular diseases.

Adding acid in the form of fresh lemon or lime juice is important for two reasons: First, it makes for a more well-balanced jam, returning some of the acidity lost with the addition of sugar. Second, pectin needs acid to properly activate, or firm up.

Once all the sugar is melted, you should stir very little or not at all. The less you stir, the faster everything heats up and the moisture cooks off. Once the fruit mixture has started to boil, some fruit will produce a scum that you should skim off.

If, on the other hand, the jam is rock solid, that means you've gone too far and cooked it too long. You can try adding a little water to thin it out, but bear in mind that after overcooking a jam, you can't really get those fresh fruit flavors back.

Why is my jam like toffee? ›

The process of overcooking your jam mixture results in most of the water content evaporating. In candy terms, your jam is probably somewhere between Hard-Ball stage to Caramelized stage. For jelly/jam you want the temperature around 220 degree F.

5. Do Not Stir Once Mixture Is Boiling. Once your jam/marmalade it has reached a rapid rolling boil do not stir it. Stirring it will alter the temperature of the jam/marmalade meaning it will take longer to reach the setting point.

Coarse-grain white granulated sugar is best for jam-making as it ensures a good clear jam, but fine caster sugar can also be used. The coarse grains dissolve more slowly and evenly, giving a better result. Granulated sugar with added pectin is also available, but it shouldn't be necessary to use this.

The tartness of the vinegar subtly balances the flavor of the jam, bringing out the complexities of the fruit. Balsamic Vinegar Jams are not a sour or overly acidic finished product, simply a well-rounded, delicious batch of jam!”

In ancient Greece, quince was mixed with honey, dried, and packed into jars. The Romans improved upon this method by cooking the quince and honey together, thereby producing a meld of the ingredients. If you're up to date on how preserves are made, you'll see the bones of the style starting to emerge here.

In 1972, the roots of The Jam began to take shape at Sheerwater Secondary School in Woking, Surrey, England. It was there that a young Paul Weller, armed with his bass guitar and powerful vocals, began assembling a group of friends who shared his musical passion.

Jam Industries is a British lifestyle and clothing brand designed to bridge the gaps between city and coastal style. We are two brothers Andrew and Mark - comprising the 'A' and 'M' in 'JAM' with our surname Jordan, the 'J'. It's fitting because family is at the heart of everything we do.

Early settlers in New England used other ways of making jam, using molasses, honey and maple sugar to give it the sweet taste. They used pectin obtained from boiling apple peel to use as the thickening agent. In the early 1800s in the United States, the country was experiencing a surge westward.