Questions about the preparation or use of jam, fruit preserve made from fruit and sugar with the possible addition of pectin. Clear jam (without the bits) is also called jelly.

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1answer
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Prevent syneresis effect in agar-agar fruit jam

I'm trying to make strawberry jam with agar-agar as replacement of pectin, where for it I'm using 0,4% of agar (of final product). I have read in many places that by replacing 0.1-0.2% of agar with ...
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1answer
778 views

Best way to remove seeds when making jam and still have it called jam

When making jams and/or preserves using berries, sometimes you want the jam to be seedless (especially when using raspberries or blackberries). I know often times people use a food mill or strain the ...
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0answers
35 views

Pectin granules in jam

When I make small batches, 1-2 half pints at a time, they turn out perfect with great set and texture. However when I make regular batches of 8 half pints, they have bad set and contain gritty ...