Sterilize jars
To extend the shelf life of the contents, jars and bottles must be sterilized before filling. There are several quick and easy methods. Lids and rubber seals are best sterilized in boiling water to prevent them from drying out.
1. Boil jars and lids in boiling water, dry them and place them upside down on a fresh kitchen towel.
2. In the oven: Preheat to 180 degrees Celsius, line a baking tray with a double layer of newspaper, and arrange the jars on the baking sheet so they don't touch each other. Heat the jars in the closed oven for about 20 minutes.
3. Alternatively, the clean glasses can be washed in the dishwasher at the hottest temperature possible.
durability
It's easy to determine how long a jam or preserve will keep: For a twist-off jar, as long as the vacuum is intact, meaning the lid cracks slightly when opened. For a preserving jar, the contents will keep until the lid snaps open.
Jars with rubber rings are only suitable for jams and the like to a limited extent. They don't create enough vacuum to preserve the contents permanently. Therefore, only use these jars if you plan to consume the contents soon.
Cooking time
The cooking time specified in the recipe begins when the mixture in the pot is bubbling.
storage
Homemade jam is best stored in a cool, dry, and dark place. A storage room or pantry is ideal. Opened jars should be kept in the refrigerator.
Product knowledge – The subtle difference
In everyday language, the terms marmalade and jam are often used interchangeably. According to the EU, only fruit spreads made from citrus fruits may be called marmalade, such as the typically British variety bitter orange. One kilogram of marmalade must contain at least 200 grams of fruit pieces, pulp, juice, and peel. Otherwise, only water and sugar are permitted.
All spreads made from fruits other than citrus fruits are officially called jam. One kilo of jam must contain 250 to 350 grams of fruit, and one kilo of extra jam must contain 450 grams.
Jelly is the gelled juice of fruit, does not contain whole fruit and usually has a firmer consistency than jams or preserves.
The proportion of fruit and sugar in fruit spreads is not specified, but it is significantly higher than in jams or marmalades. They are usually sweetened with alternative sweeteners such as apple or agave syrup. Very sweet fruits such as peaches or mangoes can also be prepared without sugar. However, due to the lack of sugar, their shelf life is limited. Once opened, the fruit spread must be kept refrigerated and consumed quickly.
By the way, traders who sell exclusively to end consumers, for example at weekly markets or in farm shops, are allowed to call all their fruit spreads jam.
TEXT: Victoria Wegner
