Fait Maison - Lagrange

FAIT MAISON_LAGRANGE 16/05/11 10:07 Page49THE INGREDIENTS AND PREPARATION TIME FOR JAM TYPEPROGRAMMESSugar and gelling agent• It is the sugar that enables the jam to be preserved. Lack of sugar cancause fermentation and mould. If you want jams very rich in fruits, youJam is very simple to prepare provided a subtle balance betweenmust nevertheless not descend below a certain proportion of sugar. Ifthe sugar intake, the pectin content and the acidity of fruits comprisingit is respected.the fruits are properly ripe and sweet, you can reduce the quantity ofsugar at the most to 600g for 1 kg of fruits.• Jams can be prepared with a wide variety of sugars: White granulatedFruitssugar, brown sugar, etc. but we mainly use granulated sugar (for fruits• The choice of fruits is very important in the quality of the jam obtainedcontaining sufficient pectin) or jam sugar, added with pectin and citricacid.• Too ripe, the fruit does not contain sufficient pectin, a natural gelling• Pectin is a natural gelling agent that enables the jam to “set” and givesagent that it contains in more or less quantity.its jelly consistency. It is present in large quantities in seeds and zests.• If, on the other hand, it is too unripe, it contains the pectin requiredThus, pectin is naturally contained in: Citrus fruits, redcurrants, mulberries,apples, plums, quinces, etc.for good gelling, but lacks taste.• Frozen products or those that have been thawed must not be used.• For fruits not containing pectin (cherries, strawberries, peaches,It is therefore strongly recommended to use season fruits:pears, etc.), we use “special jam sugar” that contains it. We can also use- Spring: Kiwi, Citrus fruits, Rhubarb, Strawberriesapple pectin powder or infuse apple seeds wrapped in muslin. More- Summer: Cherries, Raspberries, Blueberries, Blackcurrants,simply, you can add an apple to the preparation.- Redcurrants, Mulberries, Mirabelles, Plums, Apricots,• The acidity acts also, along with the heat, by transforming the sugarPeaches, Figsfrom fruits into glucose. It contributes significantly to this equilibrium- Autumn: Quinces, Pumpkin, Apples, Pears, Citrus fruitsspecific to the jam: If the fruits are not very sour (quince, kiwi, peach,- Winter: Kiwi, Apples, Citrus fruits, Pineapplespear), lemon juice (or redcurrant) must be added before cooking, otherwisecrystals will form at the surface and in the body of the jam, whichAssistance in Proportions and choice of ingredientswill become too sweet.Fruits Sugar Other additionStrawberries, raspberries, rhubarbGranulated sugar with gelling agent(or replace the gelling agent with an apple)Citrus fruits, redcurrants, apples,blackcurrantsGranulated sugarApricots, peaches, pears, figs, kiwis Granulated sugar with gelling agent Lemon juice(or replace the gelling agent with an apple)Cherries, quinces, redcurrants,plums, mirabellesGranulated sugarLemon juice47