How to make up for too thin jam with Vitpris?

– In a bowl, I mix a bag of Vitpris with 2 tablespoons of sugar.
– I pour the contents of the bowl into a small saucepan with 10 ml of water and bring everything to a boil for a few seconds.
I put the jam in a saucepan and bring it to a boil.

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For a more textured homemade jam, simply add apple slices, apple juice, or apple pectin. To do this, simply calcine the jam by adding apple pectin.

In this regard, why is my jam too thin?

1- When the jam reaches a temperature 4°C above the boiling point of water, it concentrates to over 65% sugar and other dissolved solids. Below this concentration, natural pectin will simply not be able to turn the jam into a gel, and it will be too liquid.

How much Vitpris?

fruit grapes 1 kg of fruit is equal to 900 g of jelly, which is equal to 950 g of vitpris. You must filter the juice and weigh it to get the amount indicated in point 3 (fruit juice) and place the vitpris in a container with jam and juice, be careful when cooking quickly. good jam.

Also, how do I pick up a jam that’s too hard?

To catch up, we add pectin, which hardens. If the jam is too thick, grandma’s trick is to add some water and some lemon juice.

How to understand if the jam is ready?

Using a thermometer is a professional trick (theoretical cooking temperature is 105°C). To make it easier to check whether the jam is well cooked, test a drop placed on a cold plate: it must freeze quickly, otherwise cooking will not continue.

Found 21 similar answers to questions

Why is jam too thin?

1- When the jam reaches a temperature 4°C above the boiling point of water, it concentrates to over 65% sugar and other dissolved solids. Below this concentration, natural pectin will simply not be able to turn the jam into a gel, and it will be too liquid.

How to make jelly too thick?

Boil it again for a few minutes with the lemon juice – the citric acid will turn some of the sugar into syrup and give the jelly a softer texture. Re-cooking jelly with little water is dangerous if you don’t have a refractometer.

How to soften too hard jam?

you can reheat them to melt and then dilute them with water without re-boiling to soften them. Exactly as Zabel said: you again put the jam on a low heat with a little water, when heated it will melt a little and mix with the water.

What to do if the jam is too liquid?

For a more textured homemade jam, simply add apple slices, apple juice, or apple pectin. To do this, simply calcine the jam by adding apple pectin.

How to restore overcooked jelly?

You can melt over low heat with a little water (I don’t know how much, at random, so that the consistency is edible). Don’t heat it up too much or too long, don’t anneal it, just relax it so you can mix it with water. How to fix overcooked jam? March 24, 2006

How to restore overcooked jam?

Hello, really all you can do with it is process it into a fruit paste. Gelsuc or “special jam sugar” contains pectin. This makes it possible to confuse jams with fruits containing very little pectin (such as strawberries) without having to boil for a very long time.

How to make up for too liquid jelly with Vitpris?

– In a bowl, I mix a bag of Vitpris with 2 tablespoons of sugar.
– I pour the contents of the bowl into a small saucepan with 10 ml of water and bring everything to a boil for a few seconds.
I put the jam in a saucepan and bring it to a boil.

How to catch too liquid jelly?

If we feel that our jelly or our jam does not have the desired consistency, we can compensate for this by pouring a little agar-agar (cold, at the rate of about 2 grams per 1 kg of fruit) into the jam before heating, mixing well and waiting for a miracle when jam goes…

How to find out if quince jelly is cooked?

How do you know that the temperature reaches 104-105°C if you don’t have a thermometer? You will have to act the old fashioned way: drip a jelly drop onto a plate that you put in the refrigerator. You leave it for a minute and if the drop gels, then the jelly is cooked enough.

How to use a jam thermometer?

All you have to do is dip the bottom of the thermometer into the preparation. The jam thermometer measures temperatures from +80°C to +200°C. Its base is made of glass.

How to make overcooked jam more liquid?

When opening the jar, feel free to add a few tablespoons of boiling water, stirring well, until the jam has a consistency that suits you. You can also add one to two tablespoons of lemon juice to boiling water.

How to make jelly too thick?

Boil it again for a few minutes with the lemon juice – the citric acid will turn some of the sugar into syrup and give the jelly a softer texture. Re-cooking jelly with little water is dangerous if you don’t have a refractometer.

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