We Jammin'

This weekend's lab had us prepare both traditional and freezer jam. For the traditional jam I used strawberries.

Video review:


1. After all the fruit is prepped, put in a pot on medium heat with the lemon. Smash the fruit while heating to get a chunky texture. Bring this mixture to a boil. As the mixture thickens, drizzle some drops on a frozen spoon and run your finger through it. A distinct track should appear.

My first time checking, the jam wasn't ready:



The second test was closer:



By the third time it looked right:



2. Taste test the jam here. If it's right play it briefly back on the stove to set.

   

Freezer Jam

 1. Add a lot of sugar. Like 4 cups of sugar for 2 cups of crushed berries.



Ultimately the berries get covered:



And then the sugar is mixed in and set aside to sit for 10 minutes (with occasional stirring)



2. Pectin and water are placed in a small sauce pan and boiled for 1 minute.

From this: 

To this:  

3. The mixture is combined into the berries and stirred in:

 

Final Product

 The traditional jam is notably thicker than the freezer jam.

 

In both jams, pectin, a polysaccharide, is responsible for the thickening. Pectin is found naturally in fruits, and was artificially added in the freezer jam. When heated with sugar, pectin thickens a mixture.

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