How to make your homemade jams?

Perfectly clean your jumpers and lids With very hot water with a disinfectant food cleaning product or add a tablespoon of bleach per liter of water. Rinse thoroughly with hot water and then allow you to dry in the open air. Do not get.

Choose the fruits. Whether in the garden, on the markets or in the trade, there are excellent.

Wash them with lukewarm water. Take the opportunity to spread the damaged fruits, hull them, pit them and cut them into pieces if necessary.

Add the sugar to the fruits to a cooking container.
Weigh the fruits and sugar required depending on the proportions indicated in your recipe.
Namely: the Jam appellation respects a precise proportion of 50% fruit for 50% sugar. The sugar present in this quantity plays an important role in the conservation of your jams.
Mix everything in your cooking container.

Put on high heat and respect the cooking time given by your recipe. Indeed, depending on the fruits, the desired result, the nature of the sugar used or the addition of gelling ages, the cooking times can be very different.

There is a way to check the right intake of your jams. Pour a spoonful of burning jam on a cold plate, then lean the plate, the jam must flow gently and not be too liquid.

Finally, foam and immediately pour the boiling jam into the jumpers Le Parfait. Close them right away with your lids. Always use new jamming lids.
Pasteurization of your jams quickly. For this, there are two options:

• Self-pasteurization : It consists of immediately returning your jars of jam for minimum 1 minute before putting them back to the place. We thus obtain a “self-pasteurization” of the cover.
  Self-pasteurization is sufficient for jams being already acidic (pH <3.9). The red fruits and citrus fruits have a pH of 3 and are therefore quite acidic.

• Pasteurization : This is a 90 ° heat treatment for 45 minutes.
  To do this, place the jumpers inside your sterilizer, taking care to wedge them well so that they do not collide and do not turn over during heat treatment.
  It is very important to fill your sterilizer with hot water, so as not to generate thermal shock, your jam being already boiling. Complete the jumpers completely, then put the sterilizer cover. Then just adjust the duration and temperature and that's it! You can use a large pot by adding a thermometer to measure the target temperature.
  Pasteurization is necessary for jams that are not acidic enough (pH> 3.9). The melon is for example very soft, its pH is between 6 and 7.
  Tip: To acidify your jam recipes, add the lemon juice (50 ml).