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What To Do About the Foam on Your Jam! Your
are happily making jam, following the direction in a book or box of pectin...
until it says "skim the foam, or add 1 teaspoon of butter to prevent foaming".
Foam? Foaming? What is it? Does your jam have rabies?Nope, the foam is just the result of bubbles from the boiling jam coming up through the viscous jam. Just like a child blowing bubbles, the boiling jam produces bubbles. Why remove it?Well, it just doesn't taste very good. It doesn't taste bad, but it is not the consistency most people like in jam. It certainly won't hurt you, though. What can I do about the foamBesides making a B-grade horror movies with it, You can either prevent it or remove it. Prevent it1 teaspoon of butter, margarine or vegetable oil, added before you heat the mixture will almost eliminate it. On the downside, some food scientists worry that the small amount of butter could cause the batch to spoil sooner. I suspect this particular group of scientists probably still live at home... Remove it
I save the foam in a microwavable container. See below for why!
What can I do with the foam?
When I am done making jam for the day, I usually have about 1 cup of congealed foam. Looks a lot like a healthy lung. That's not very appealing to most people, so.... J
Once you remove it and it cools, it will look, act and taste like regular jam again! Rather than attempting to put this back into a batch for canning, this is the jam I stick in the fridge to use fresh!
Blake's Easy and Illustrated Jam and Ice Cream DirectionsI've got some other pages for specific types of jam, too: Jams and jellies:
Ice Cream, Gelato and Sorbets with your own fruit
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