Why is my homemade strawberry jam dark?
Overcooking the sugar and juice is the most common reason. If you processed the jam for the recommended time in a boiling water canner and stored the jars in a cool, dark, dry place this would eliminate other causes of discoloration.
How do you keep strawberry jam from turning dark?
Add 1/4 cup of lemon juice to 2 lbs. of fresh strawberries. Lemon juice is acidic and acts a a preservative. Lemon juice will also keep the strawberry jam from changing color over time.
Why is my jam dark?
My Jam or Jelly seems to be darker than I expected: You may have boiled the jam or jelly too long or cooked it too slowly. The jam or jelly may have been stored in a place that is too hot.
What happens if you overcook jam?
If, on the other hand, the jam is rock solid, that means you’ve gone too far and cooked it too long. You can try adding a little water to thin it out, but bear in mind that after overcooking a jam, you can’t really get those fresh fruit flavors back.
How do you fix jam that has set too hard?
Stiff jams or jellies can be thinned with water or fruit juice. They may or may not form a gel again once they are re-heated, as over-cooking of pectin can reduce or destroy its ability to form the gel structure.
Should you stir jam while it’s boiling?
Do no stir jam once boiling, but use a wooden spoon to check it is not sticking on the base of the pan. Stirring lowers the temperature and delays setting point being reached. It is wasteful to remove scum too often.
How long do I boil jam for?
The jam must then be cooked over high heat in order to evaporate the water as quickly as possible and harness the power of the natural pectin. (Cooking time can vary, depending on a fruit’s water content, but once it’s at a rolling boil, expect to cook it for at least 40 to 50 minutes.
Can you eat jam straight after making?
If your jam cools and has jelled with the fruit separated, when you open the jars, just stir the pulp and juice back together. The jars are stir absolutely safe to store and eat!
Can I use cling film to seal jam jars?
If using cling film (saran wrap)/elastic bands and material covers to cover the jam, allow it to cool fully first before applying the clingfilm (saran wrap) otherwise you will end up with condensation and bacteria build-up.
Do you seal jam jars when hot?
Jams, marmalades and preserves should be added to sterilised jars and sealed while still hot. Your glass storage jars must be without chips or cracks. Just before use, they need to be sterilised and dried, using clean hands.
How do you seal jam jars upside down?
Wipe the rim of the jar with a damp towel to clean off any drips, and then take a flat lid from the warm water and place on top. Screw on a ring and then flip the jar upside down and sit it on a rack to cool. Continue until all of the jars are filled and upside down.
How full should you fill jam jars?
Ladle hot jam into jars just up to the base of the neck, leaving 1/2 inch at the top. Wipe jar rims clean with a damp towel. Place lids on jars, screw on rings and lower jars back into the pot of boiling water. The water should cover the jars; if not, add more.
What happens if I leave too much headspace when canning?
If too much headspace is allowed, the food at the top is likely to discolor. Also, the jar may not seal properly because there will not be enough processing time to drive all the air out of the jar.