Recipe This | Instant Pot Strawberry Jam (2024)

FAQs

Why add lemon juice when making strawberry jam? ›

Adding acid in the form of fresh lemon or lime juice is important for two reasons: First, it makes for a more well-balanced jam, returning some of the acidity lost with the addition of sugar. Second, pectin needs acid to properly activate, or firm up.

Put the strawberries in a bowl and gently toss through the sugar. Leave uncovered at room temprature for 12 hrs or overnight. This process helps the sugar to dissolve, ensures the fruit doesn't disintegrate too much and helps to keep its vibrant colour.

Cornstarch - If your jam isn't as thick as you'd like it after 15-20 minutes of boiling, keep in mind that it will thicken more as it cools. You can also add a "slurry" to help thicken it. A slurry is a mixture of equal parts cornstarch and cold water.

Lack of acidity: Acids like lemon juice help lower the jam mixture's pH, which reacts with the natural or added pectin to help thicken the jam. If a jam recipe doesn't call for lemon juice or lime juice, it could rely on another ingredient, like added pectin, to set the jam.

Unfortunately, now that the pectin is dissolved and free, the strands of pectin repel each other because they carry an electric charge that is negative. Without a little help, the pectin strands can't come together to form a network that will set your batch of jam — that's where the lemon juice comes into play.

The rule of thumb:1 Tablespoon of lemon juice can be swapped for 1/4 tsp of citric acid powder for canning. But citric acid is not used for adding flavor. It is used more like a preservative. For jams or jellies I would strongly suggest you use lemon juice.

No extra pectin– You may wonder if strawberry jam is better with or without pectin. Strawberries are naturally low in pectin, so some people prefer to add additional pectin to jams and jellies. However, I actually prefer homemade jam without extra pectin. They are a bit softer in texture, making it more versatile.

Since pectin is activated by sugar, it requires using a considerable amount of sugar to activate the pectin and set (i.e. thicken) your jam. If you try to cut back on the sugar, it won't set properly.

Stir to ensure all dissolved. 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.

Can you use bottled lemon juice to set jam? ›

By using bottled juice, you ensure that your preserves have a consistent level of acidity, which makes them safe for canning. And when making jams or jellies, the degree of acidity in any citrus juice added affects the natural fruit pectin's ability to gel.

If, after waiting, you find the jam is still too loose for your liking, empty the jars back into a wide pot and cook again. Wash and sterilize the jars and try again. While you can simply reduce the jam to your liking, you can also add commercial pectin or chia seeds to the reducing jam to guarantee thickening.

This Citrus Macerated Strawberries recipe is the simplest way to enjoy the season's best strawberries. The lemon juice intensifies their flavor. Instead of sugar, you can also use maple syrup to sweeten them.

Replace the lemon juice with an equal quantity of another acid, such as balsamic vinegar, lime juice, red wine vinegar, white wine vinegar, apple cider vinegar, or sherry vinegar.

Citric acid serves as an acid that not only strengthens the taste but also brighten jam colour and clears the formed gel [20]. In addition, the colour produced by jam also depends on the level of maturity of the fruit used.

Acidic ingredients, such as pineapple, kiwi, or fresh lemon juice, can interfere with the setting process of gelatin. The enzymes present in these fruits can prevent gelatin from firming up properly, leaving you with a jelly-like consistency instead of a solid dessert.