| T O P I C R E V I E W |
| Mollie |
Posted - Jul 09 2006 : 08:32:39 AM
I skimmed the foam off carefully I thought but still I have some jars of jam with foam in them. They still taste great, but to me they are unattractive to give as gifts. One batch I added 1/2 tsp of butter to help stop foaming and it looks good but concerned that might affect the shelf life. It is so much work to make the jam and then have the jars not look terrific. Any advice on foaming? Have you ever had problems with it. I need your secret way to deal with foam in jams. |
| 3 L A T E S T R E P L I E S (Newest First) |
| Annab |
Posted - Jul 21 2006 : 10:23:33 AM
Depending on the fruit used, instead of instantally filling jars, I'll stir the pot and let the contents simmer down Some jars will have the foam...just a bit, but by the end the jelly is foam free |
| asnedecor |
Posted - Jul 09 2006 : 09:31:13 AM
I noticed that I can take care of a good portion if not all of the foam by letting the jam reach the rolling boil that it needs, then turn it down to a simmer or less, skim the foam and then pour into jars. If I skim then let it boil again, I am back to clearing foam off all over again. I use a wooden spoon with large ladle area, that seems to catch the foam better then a metal spoon too. The butter thing does work and like Robin says, doesn't shorten shelf life.
Anne
"Second star to the right, straight on till morning" Peter Pan
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| ThymeForEweFarm |
Posted - Jul 09 2006 : 09:27:32 AM
I've used a full teaspoon of butter (not margarine) in jam and jelly for 15-20 years. It doesn't shorten shelf life.
Robin
www.thymeforewe.com
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