Cooking jams is an ancestral know-how. How, for example, to remove mold? Or how to know that the preparation is quite cooked? For this only one solution: the cold plate test that you may know under the test name of the jam!
To make a good recipe, choose a jammer with lid or a jam pot and then select quality ingredients. Cook the fruit with the sugar, and that's it! No need for sterilization (heat treatment), preparing the preparation is ensured by sugar so reassured, there is no risk of contamination.
But how can we be sure to succeed in your jams? Take the cold plate test (or jam test). During cooking take a little jam and place it on a cold plate. Lean it: if the jam flows slowly, it's won! If on the other hand your jam is too liquid, continue cooking and start again ... but beware, too cooked, the jam will have the texture of a fruit paste.
Another precaution: you must put your preparation in a pot when the preparation is still boiling. If you have opted for jumpers with lids, turn them immediately to abuse the jar. If these are jars with jam covered using food paraffin, they will have to be left straight and let the paraffin freeze (in this case respect the instructions of the paraffin supplier).
Finally, store your jams in a cool, dry and out of light location. Here, you can enjoy: consume immediately or keep up to a year, it's up to you. Short of inspiration? Consult the recipes Le Parfait !
Consult our sections:
How to make your jams?
Jam recipes Le Parfait
Jumpers Le Parfait
