Fruit jams are widely consumed around the world, are the best combination for breakfast, and can involve one single fruit or a combination of them, whether you’re using strawberries, blackberries, raspberries, apricots, peaches, pineapples, or plums. You can use them for a tasty treat in a toast during the morning, in the afternoon with your favorite salad, or with your evening tea while resting in the garden with cakes and scones.
The principle ingredient used in jam is fruits and sugar, however, depending on the actual recipe, additional food ingredients may be added to the pot such as ginger, spices, and lemon juice. Let’s take a look at some of the most common food ingredients used in making jam.
The Fruit
Any fruit used as an ingredient must be fresh, clean, and also dry. If the fruit is wet, then the water may dilute the natural pectin in it and prevent it from achieving a good set.
Boiling the fruit will help to sterilize, purify, and kill off any natural yeast and prevent fermentation.
The Sugar
White granulated sugar is considered ideal for jam-making as the restaurant jam will look clear and pure. Granulated sugar dissolves evenly and slowly but you can use caster sugar as well if required.
It is possible to use golden syrup, brown sugar, treacle, and honey to give sweetening to the jam mixture. You should be mindful that the overall flavor of the jam may change as the brown sugar does contain molasses to an extent. Also, if you deviate from using the exact ingredients mentioned in the recipe, as well as altering the quantities, the jam may not be set as well.
A low-dissolving preserving sugar is available for purchase, however, a few experienced jam makers agree that it is not necessary since the granulated white sugar works just as well for many recipes and is less expensive.
Pectin / Setting Agents
If you are making more of a jelly than a jam or when using fruit with low pectin levels, it can be necessary to add a sachet or two of commercial powdered pectin or other setting agents such as gelatin.
Commercial fruit pectins must be stored in a cool and dry place so that they keep their gel strength. Always use pectin by the date indicated on its package.
Conclusion
Are you a manufacturer looking for high-quality food ingredients all in one place? Excesa has got you covered with these common jam ingredients! Excesa is a food ingredient directory where you can find a list of ingredients and their suppliers.