Jam Making Tips: Avoid Jam that is too soft or firm

If you are looking to make the perfect jar of jam you will not want it to be too soft or too firm, you will want the perfect consistency. In order to avoid either of these from happening it is good to know what can cause these things to happen.

Jam can turn out too soft for a variety of reasons, and can easily be avoided by following your recipe and directions precisely. The main reasons that cause this are: overcooking your fruit, using too much water, or not adding the proper amount of sugar. You may also not have enough acid present in your mixture, which is why it is important, if your recipe calls for lemon juice, that you add lemon juice; acid helps in the gelling process. Trying to make a double batch may cause you to produce a jam that is too thin. Lastly you may have tried to use your jam too soon, or have moved your jars too soon. A good tip to remember is not to move your jars for at least twelve hours after they have been filled. Also, some types of jam may take up to two weeks to finish setting and jams made from fruit juices may take even longer. Be sure to give your jam enough time to set.

Jams can become too firm when they are overcooked, if the fruit contains too much pectin, or too much pectin is added. You also may have added too little sugar and not cooked the mixture long enough. Because fruits contain more pectin before they become ripe, it is important that you use fruits that are ripened to perfection as they contain the ideal amount of pectin. If you are adding pectin, be sure to measure it precisely.

The important thing to remember again is to follow the recipe and directions exactly if you wish to have the perfect jar of jam!