Ingredients 
Essentially the principal ingredients used in jam making are simply fruit and sugar. However, depending upon the actual recipe itself, there may be a number of additional ingredients added to the pot, such as spices, ginger and lemon juice (for fruit with little in the way of natural acid). Read about fig jam made of.
What Is Jam? Jam is typically made from chunks of fruit (chopped or crushed), cooked with sugar until the fruit reduces down and thickens to a spreadable consistency. Berries, grapes and other small fruits are typically used, as well as larger cut-up stone fruits like apricots, peaches and plums. See also: cherry jam recipe mary berry.
So “jam” was intended to be evocative of the sound, sight or feeling of something being forced into a tight spot. But it's very likely that this jelly-esque “jam” took its name from the crushing or squeezing of fruit to make it, reflecting the original “press or squeeze” sense of the verb “to jam.”
Use fresh, dry, slightly under-ripe fruit. Pectin, naturally found in fruit is vital to make your jam set. With low-pectin fruits like strawberries, help them along by either mixing with pectin-rich fruit like gooseberries or by using jam sugar (with added pectin and citric acid). Setting point is 104.5°C.
Jams usually contain about 60% sugar, which is enough to stop most microorganisms growing.
The lemon juice lowers the pH of the jam mixture, which also neutralizes those negative charges on the strands of pectin, so they can now assemble into a network that will “set” your jam. Also check: peach liqueur.
Q: How long can I keep my homemade jams and jellies once I open them? A: Opened home-canned jams and jellies should be kept in the refrigerator at 40°F or lower. “Regular” – or pectin-added, full-sugar – cooked jams and jellies are best stored for 1 month in the refrigerator after opening.
Jams and jellies have a similar nutrient composition, and their pectin content may offer some health benefits. However, they're high in sugar and should be consumed in moderation. Our post about apple jelly nutrition facts.
If you prefer a smooth consistency, go for jelly. If you're more into a thick strawberry spread on your PB&J, buy a jam. And if you're looking for a more chunky mouthfeel, opt for preserves or an orange marmalade.
Joint Admission test for Masters (JAM) is a common admission test conducted every year for admission into Master of Science (M.Sc.) JAM has been conducted since 2004. The 2021 edition will be organized by Indian Institute of Science. We also wrote jam food.
Preserves (another kind of sweet preserved fruit product) is also made from whole fruit, like jam, but preserves keep the shape of the original fruit near intact, and in jam, the fruits are cut into pieces and cooked down so that the shape is no longer apparent. Americans call jelly 'jelly' and they call jam 'jam'. Read about jam and jelly.
Containing less sugar and more dietary fiber per serving, both apricot jam and jams in general are more healthful than marmalade. With much more vitamin C and iron, jam is both more beneficial and less detrimental to your diet than marmalade. Good to read: chia seeds glycemic index.
Pectin poor fruits: peaches, blueberries, strawberries, peaches, pineapple, rhubarb, grapefruit, guavas. Low pectin in these fruits can be compensated for by adding some green apple, apple pectin stock, or orange pectin stock. See more: blueberry jam preserves recipe.
The lemon juice lowers the pH of the jam mixture, which also neutralizes those negative charges on the strands of pectin, so they can now assemble into a network that will “set” your jam. Further reading: strawberry glaze.
See, the truth is that the pectin web doesn't really solidify until everything cools down. That means it's tricky to tell whether you've achieved the gel point while the action is still hot and heavy. Enter the spoon: Before you start your jam, set a plate with a few metal spoons in the freezer. We also wrote plum jam making.
When the time is up, pull the dish out of the freezer and gently nudge the dollop of jam with the tip of your finger. If it has formed a skin on top that wrinkles a bit when pushed, it is done. If it is still quite liquid and your finger runs right through it, it's not done yet.
Most jam recipes call for equal quantities of sugar to fruit by weight. You need about 60–70 per cent sugar for good gelling to occur naturally (sugar, pectin, acidity). Pectin is a carbohydrate that helps to 'set' jam. It is particularly concentrated in the skins and cores of fruit.
Good to read: apricot jam low sugar recipe.
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