THE INGREDIENTS AND PREPARATION TIME FOR JAM TYPE
PROGRAMMES
Jam is very simple to prepare provided a subtle balance between
the sugar intake, the pectin content and the acidity of fruits com-
prising it is respected.
Fruits
• The choice of fruits is very important in the quality of the jam obtai-
ned
• Too ripe, the fruit does not contain sufficient pectin, a natural gelling
agent that it contains in more or less quantity.
• If, on the other hand, it is too unripe, it contains the pectin required
for good gelling, but lacks taste.
• Frozen products or those that have been thawed must not be used.
It is therefore strongly recommended to use season fruits:
- Spring: Kiwi, Citrus fruits, Rhubarb, Strawberries
- Summer: Cherries, Raspberries, Blueberries, Blackcurrants,
- Redcurrants, Mulberries, Mirabelles, Plums, Apricots,
Peaches, Figs
- Autumn: Quinces, Pumpkin, Apples, Pears, Citrus fruits
- Winter: Kiwi, Apples, Citrus fruits, Pineapples
Assistance in Proportions and choice of ingredients
Sugar and gelling agent
• It is the sugar that enables the jam to be preserved. Lack of sugar can
cause fermentation and mould. If you want jams very rich in fruits, you
must nevertheless not descend below a certain proportion of sugar. If
the fruits are properly ripe and sweet, you can reduce the quantity of
sugar at the most to 600g for 1 kg of fruits.
• Jams can be prepared with a wide variety of sugars: White granulated
sugar, brown sugar, etc. but we mainly use granulated sugar (for fruits
containing sufficient pectin) or jam sugar, added with pectin and citric
acid.
• Pectin is a natural gelling agent that enables the jam to “set” and gives
its jelly consistency. It is present in large quantities in seeds and zests.
Thus, pectin is naturally contained in: Citrus fruits, redcurrants, mulber-
ries, apples, plums, quinces, etc.
• For fruits not containing pectin (cherries, strawberries, peaches,
pears, etc.), we use “special jam sugar” that contains it. We can also use
apple pectin powder or infuse apple seeds wrapped in muslin. More
simply, you can add an apple to the preparation.
• The acidity acts also, along with the heat, by transforming the sugar
from fruits into glucose. It contributes significantly to this equilibrium
specific to the jam: If the fruits are not very sour (quince, kiwi, peach,
pear), lemon juice (or redcurrant) must be added before cooking, other-
wise crystals will form at the surface and in the body of the jam, which
will become too sweet.
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Fruits
Sugar
Other addition
Strawberries, raspberries, rhubarb
Granulated sugar with gelling agent
(or replace the gelling agent with an apple)
Citrus fruits, redcurrants, apples,
blackcurrants
Granulated sugar
Apricots, peaches, pears, figs, kiwis
Granulated sugar with gelling agent
Lemon juice
(or replace the gelling agent with an apple)
Cherries, quinces, redcurrants,
plums, mirabelles
Granulated sugar
Lemon juice
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