Did67 wrote:Biobombe wrote:Read and reread, thank you Didier. I have to print this at the request of my other half.
---------------------------------------------------------------------------------------------
I forgot: we use gelling agents, bought in Germany (I did not find in France: "Dr Oetker 3: 1" (I did not find the same in France; the most common is 2: 1 ; even more common, sugar with gelling agent but we use "organic" brown sugar)
2021-07-18_11h12_19 Dr Oetker.png
It's pectins and sorbic acid. Nothing that concerns me.
I saw that you remove the seeds before cooking, the pectin which makes the jams gel is found in the seeds it seems to me, we often recommend adding 10% apple by mass to the jams to improve their texture (advice from pro, seen in a report) I did like you last year and my blackberry jam is flowing a little, and so this year it will be fruit bursting in the heat, small cooking, then only going to the mash press to remove the grains, I should avoid using gelling sugar, I say "should" I will say what after
on the other hand I retain your idea of putting wine, I will try, 1 bottle for 3Kg of fruit, it will be a small quarter
to improve the extraction of water from the fruits, macerate them, in a part of sugar (measure the mass to deduct it in the end) 24 hours before, this water will evaporate more easily when cooking, I make same with the fruits for a pie, but there I throw the juice, and I drain well then add 200mL of liquid cream with 2 beaten eggs, with the fruits and sugar according to the fruit thus the fruits having already given their juice, that give a pie that sticks
and if not, the longer the cooking, the more the jam freezes, do you do the tablecloth test?
