MAKING THE PERFECT JAM Recipe | Strawberry, blackberry, peach and More | How to Cook Jams?
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- Опубликовано: 13 сен 2024
- Perfect Jam
Here are some tips for making a good jam. If we internalize these tips with logic and mathematics, we can make jam from any ingredient in any way we want.
Choosing the Fruits: When selecting fruits, let’s say I have some nice strawberries right now. What I need to pay attention to here is that all the strawberries should be roughly at the same level of ripeness. A riper fruit makes better jam because ripe fruits contain pectin, a natural thickening agent. The most pectin is found in the stem, seed, and peel parts. However, if the fruit is slightly wilted or starting to soften, it can cause the jam to spoil quickly. If the fruits have low pectin, you can add fruits high in pectin or liquid pectin. Pectin starts to gel when it meets sugar and calcium under heat. Therefore, pectin creates jelly or jam from fruits like strawberries and raspberries, which are low in pectin. Without pectin, these fruits require an excessive amount of sugar to thicken.
Fruit Sizes: The strawberries you add to the jam should be of equal size. For instance, if you have one large and one small strawberry, it’s beneficial to cut the smaller one in half before adding it.
Sugar: The sugar ratio should be approximately 45-55% of the fruit weight. The final jam should consist of about two-thirds sugar. If you plan to make whole fruit jams, it’s necessary to soak the fruits in sugar one or even two days in advance. This helps the fruits retain their shape after the jam is cooked. Allowing the sugar to dissolve slowly over time effectively ‘cooks’ the strawberries without them falling apart.
Choosing the Pot: When moving on to the cooking pot, it should not be too cramped. If you try to make jam in a narrow, tall pot, it won’t distribute heat evenly, and it will be harder for the liquid to evaporate. So, choosing a pot where the fruits can move around freely is best. Additionally, it’s recommended to use a stainless steel pot and a wooden spoon.
Jam Quantity: It’s important not to make more than two kilograms of jam at a time. Larger quantities take up too much space in the pot, prolonging the cooking time. The longer cooking time can cause the fruit to lose its form, and the sugar that accumulates on the edges may start to burn and darken. This not only spoils the taste of the jam but can also become slightly harmful.
How to Cook the Jam: When you start making the jam, begin by simmering on low heat with a little water at the bottom. If the water and syrup at the bottom boil before the sugar on top dissolves, the jam is likely to crystallize later on. After it starts boiling, be sure to skim off the foam that forms on the surface. When the jam begins to boil, there’s a temptation to stir it, thinking it’s necessary to mix the bottom and top. Avoid doing this. Instead, gently rotate the pot to move the fruits around. Stirring with a spoon introduces cold air, disrupting the boiling process.
Personalising the Jam: You can add exciting ingredients to your jam. For example, a piece of cinnamon, some cardamom, or vanilla. I especially like adding roasted hazelnuts near the end of cooking, particularly with sour apples. This way, you can create your own unique, delicious, and interesting jams.
Determining When It’s Done: So, how do you know when your jam is done? Take a white plate, and pour a little of the jam’s syrup on it. If the syrup runs when tilted, the jam isn’t ready yet. But if it holds together well, then it’s done.
Spoon Test: Place 5 metal spoons in the freezer. Take half a spoonful of jam from the pot and place it on one of the frozen spoons. Return it to the freezer for 3-4 minutes. When you take it out, the spoon should be warm to the touch. If it’s still hot, put it back in the freezer. After removing it, turn the spoon upside down. If the jam is thick, it’s ready. If it’s still runny, continue cooking while stirring.
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Adjusting the Consistency: Finally, you can add either citric acid or lemon juice that has been left with its seeds for 4-5 hours. When added, this will set the jam completely. After adding, cook for another 1-2 minutes and then jar the jam.
Jarring the Jam: When jarring, allow the jam to sit for 10-15 minutes after turning off the heat. But don’t let it sit too long, or it will start to take the shape of the pot and cool too much. After 10-15 minutes, when it has lost its intense heat, seal the jars and turn them upside down for 1 hour. Then, they will be ready to enjoy or give as gifts.
Storage: Store in a cool, dry place. After opening, keep it in the refrigerator.
Strawberry Jam Recipe
1 kg fresh, ripe strawberries
400-450 g sugar
Optional: Apple skins and seeds (for additional pectin)
1-2 tablespoons lemon juice
- Wash the strawberries thoroughly, leaving a little water on them.
- Remove the stems and ensure the strawberries are of similar size. If any strawberries are larger, cut them into smaller pieces to match the size of the others.
- In a large bowl, combine the strawberries with the sugar. Stir gently to coat all the strawberries.
- Let the mixture sit overnight in a cool place. This helps the sugar slowly dissolve and activates the natural pectin in the strawberries.
- Transfer the strawberry and sugar mixture to a wide, shallow pot (preferably stainless steel or copper).
- Begin cooking over low heat, allowing the sugar to dissolve completely before the mixture starts to boil. Stir gently to avoid breaking up the strawberries too much.
- If desired, place apple skins and seeds in a cheesecloth and add to the pot to increase the pectin level, which helps the jam set.
- As the jam cooks, the foam will form on the surface. Use a fine sieve to skim off the foam, as it can cause bitterness and affect the jam’s texture.
- Place a small plate in the freezer for a few minutes. Then, spoon a small amount of the jam onto the chilled plate and let it cool to room temperature. If the jam sets to your desired consistency, it’s ready. If not, continue cooking for a few more minutes and test again.
- Once the jam has reached the desired consistency, reduce the heat and stir in the lemon juice. This helps to set the pectin and enhances the flavour. Be careful not to add too much lemon juice, as it can impart bitterness.
- While the jam is cooking, sterilize your jars and lids by boiling them in water or heating them in the oven. Avoid touching the inside of the jars or lids after sterilization.
- Allow the jam to cool slightly for about 5-10 minutes before transferring it to the sterilized jars. Use a funnel to avoid spilling the jam on the jar rims. Seal the jars tightly while the jam is still hot.
- Store the sealed jars in a cool, dark place. Once opened, refrigerate the jam.
Thank you, Refika. This video is jam-packed with all the info. needed to make and use great jam. I generally don't like fruit jelly or jam, but I am going to give the drinks and the hot (pepper flakes added) jams a try.
I make jam all the time and now cook it to 104°C or 220°F and never have a problem with setting.
Thank you again 🤗
You could NEVER talk too much Refika🥰. I was just watching this video ( which I loved and appreciated so much)
and had the volume low so as not to disturb my husband. He asked me to turn up the volume because he likes your voice and enjoys listening to you! This was such an informative video.👏
"I know I've talked too much", says Refika. Never! I love your banter.
The perfect sweet treat to get us through the winter months! Your timing is impeccable.
I’ve been waiting for years for you to make jam - Turkish style! Thank you 🙏🏼
Thank you for watching. I hope you make delicious jams.🤤😊
Not only Turkish style. I live almost as far south in the world you can live. I only use strawberries, sugar and lemon juice for strawberry jam. Sometimes I stir I a walnut size piece of butter after it's off the heat to get rid of any scum that is left on the top of the jam in the pan.
Thank you so much for this, I always watch and always learn from you! Greetings from South Africa.
Hello 👋 fellow South African 😁
Refika, you are jamming this! Could listen to you all day long, definitely not talking too much. Thank you for this great jam journey. Am trying to cut down on sugar, will have a look at your Turkish Channel ❤
Thanks a lot for being a sort of chemist in the making of jams❤
I love your recipes and you do a wonderful job explaining so it makes it easy to try your recipes..be safe and many blessings🐞🦬🥰🐢
Great video! I didn’t know I was making jam the turkish way😊… here is my « french addition » : I boil the juice alone until it is reduced a little bit, remove the foam and then add the fruit to cook. It gives a thicker jam …
Also, I like adding toasted almonds to peach jam,or vanilla bean with pears… and yes lemon is essential!
Now I am hungry 😊😂
You do not talk too much... you are just wonderfully informative ❤. Wonderful information. Thank you for sharing. I see Turkey has bad 🔥. Praying for rain and God's help. Blessings!
We’re having hard days :( we all pray 🙏
Your knowledge is so impressive. I love the solid techniques combined with creativity. Wonderful to have alternate ways of using jams.
My mother in law makes the best raspberry jam.
Blessing to all of you in Turkey from a dedicated follower in Oregon USA.
I am making my own jam. I love jam from plums and apricots. Jam made at home can also be a comfort food , specially in winter times😊 Super video, as always I learned something new, how to use apple pills and seeds for more pectin 😃 greetings
Wonderful video jam-packed with excellent tips and just in time to prepare some sweet treats to carry us through the bleak winter months! Thank you! (Plus I'm sure it is a lot of work to translate all of these detailed tips into English!)
Also I, for one, would love a follow up video with more flavor combinations and serving tips. My mind boggled by the versatility of jams and using them in ways I had not considered.
As always, much love to you and to your lovely team! Be well and stay safe.
Jam packed 😂
Jar the jam hot from the stove, put lid on, & turn the jars upside-down; you'll get a perfect seal, & never mould 🍒
Works great with tomato jam. Used to boil all jars with jam until the vacuum was created under the lid. Now I just heat them up and turn upside down. Will be good even after 3 years.
Love the idea how to use the jam in other ways.
Great teaching video. Thank you
Love you and your program, Refika! And you guys/girls too! Recently, I made tangerine (from my own orchard) and ginger jam and it was wonderful. Thank you for the tips. Previously, I used to boil the jars in a big pot to preserve them but not any more. One day when I go to Istambul (a long time dream) I would be very happy to cook with you, if possible. We might cook some Venezuelan (my native) food!
Best jam recipe from the best chef thanks Refika you are doing good as always👍🇹🇷💐💞😋
Thank you so much 🙏
How timely this video is! I am making mint jelly this afternoon. Not quite the same, but now I'm inspired.
Happy to be an inspiration 😍
I grew up on a farmette in central PA USA and making jelly and jams was a summertime production. Peach, strawberry, black and raspberry were common choices as well as grape jelly 🙂
I can’t wait to try this!
So happy you did this video! can't wait to make some jam!!
🙏🏻😊
Thank you Refika as always a beautiful video. Take care Refika and I bless you.
I love using jam in cooking meats, a little raspberry jam and balsamic vinegar on lamb chops and bbq yumm. Plum jam ( damson is my favourite) mixed with red wine salt pepper rosemary and garlic spooned over a leg of lamb and slowly cooked delish. Loving all your tips will have to wait for some fruits to come into season to start making jam again.
You never talk to much, love your sharing and insights🤗 can’t wait to try this, Thank You 🥰 Question? Can we also use fruit that we’ve already frozen???
Mindblowing recipe dear Rafika. Lots of blessings from India to u dear ❤❤❤❤😘😍🌹🇮🇳🤲👏👏👏👌🏾👌🏾
😍
Thank you so much for this video. Please do one for chutneys ( savoury jams) ❤
This was great! Perfect timing for jamming season.
Very informative thank you 🫐🍇🥭🍒🍓🍊🍎🍍
Çok güzel bir video olmuş
I just started making jam, this was so helpful! I love this channel. Thank you for all 😊the information 😊
I love your videos and appreciate all the added information you share with us. Keep up the great work!! ❤
Thank you
I was told to put the jam in, close the jar and return it untill it cools down...lovely tips thank you
You can buy the preserving funnels in Australia , I have also recently seen sieves that fit into the preserving funnel , but have not purchased one
❤
Love great vid ❤️😍😍😍💯💯💯👍🏿👍🏿👍🏿👍🏿🫶🏿🫶🏿🫶🏿🫶🏿❤️❤️❤️❤️
Very interesting!!!
❤
🤩💐👏🏻
❤❤
Thank You
Apparently Sweden and Türkiye agree on what jam and marmalade are... meanwhile in Canada our marmalade is the one with large fruit chunks.
Hello Refika !
helloooo😊
I love fig jam from the Turkish grocery store I go every Saturday.
I am from Germany and we dont grow figs here, so i don’t know how this is made. It looks like dried fruit jam. Is that possible?
I always smell my wooden spoons, especially if they are stained. Looking forward to making my first jams; it’s peach season where I live.
Peach jam is one of my favorites. Bon appetit!😊
🙂
❤❤
How long do you cook a jam? for example apples or pitches?
😊👍
Thank you! I always cook mine too long and it becomes extremely thick!
😄
Do frozen fruits work for this?
I have made jams with fruit that have high levels of pectin. But I would like to make and not know how a different "jam" that is so thick that it can be sliced. Do you have any idea how to do it?
Refika Türkçe alt yazı koy lütfen
Yakında Türkçesi de kanalda ☺️
@@Refika ben yabancı kanalınızı da izlemek istiyorum da o yüzden 🤗🤗
A Tomato chutney?
For all the anglos out there, I think that simsir means boxwood.
Jar jam hot from the stove, close jars, turn upside down, & you'll have a perfect seal, & never mould 🍒
Black pepper has very strong flavour. It'll definitely kill cherry's flavour
What you call ‘jam’, I would call ‘compote’. Marmalade would only refer to citrus fruit spreads.