We have two mulberry trees outside with so many ripe fruits, I had to save them! Making jam is so easy, it always seemed very complicated in the past. but here are some ground rules that I didn’t know back then:
- Sugar preserves the fruits, it is recommended to put 80g sugar per 100g of fruit. I mostly use 50g sugar for 100g fruit and it works.
- Pectin is important for the stability of jam, it thickens the jam. Pectin is found in fruits, some fruits contain more pectin: Pears, apples, guavas, plums, gooseberries, oranges and other citrus fruits while softer fruits like berries and grapes have less pectin.
- If you make a Jam from softer fruits, just make sure to add some Pectin (I cooked the cores and shells of two apples with some lemon seeds with a bit of water)
- Acidic environment allows a PH that is more optimal for Pectin, another good reason to add a bit of lemon juice.