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Montag, 5. November 2018
How to make jam?
beekids, 17:53h
At the subject Fruit Processing, we learned how to process the fruit into a jam. That's why we decided to cook our jam. Jam were prepared from frozen sour cherries, raspberries, fresh BIO lemons and oranges.
At the beginning, we prepared knives, trays on which we cut, various containers, kitchen scales, wooden spoons and other accessories and, of course, fruit. During the work was very important hygiene, so we often washed our hands and dress appropriately. Professor Podjavoršek gave us some instruction and then we could start work. During preparation of jam, we kept the recipes we received.
Preparation of jam is very important. It is a final fruit product, which can be very economically useful, as it is easier for us to sell fruit that we produce on farms.
Preparation of jam
We needed:
• gelling agent in a ratio of 2:1
• 1250 g of fruit
• 500 g of sugar
To the gelling agent was added two spoons of sugar and stirred.
Prepared fruit and gelling agent.
The prepared gelling agent mix with fruit (the fruit must be cold).
Cook at high temperature and stir constantly. Before it boils, we can mash the fruit.
After boiling, add sugar (500 g). Cook for another 3 minutes, stir constantly.
If necessary, remove the foam.
When we remove the foam, we can pour jam into glasses.
Turn all glasses (on the cap) for 5 minutes.
Addition of gelling agent and sugar can also be done the gelling test.
The gelling test is a cooking process, to determine if the dish - most often jam - is thickened during cooking. The gelling test is done by taking a little jam from the pot and placing it on a plate. When the drop on the plate does not break, the dish is sufficiently dense or cooked.
Cooked and photographed: students from 3.a and 4.a program agricultural technician
There are some more pictures:
At the beginning, we prepared knives, trays on which we cut, various containers, kitchen scales, wooden spoons and other accessories and, of course, fruit. During the work was very important hygiene, so we often washed our hands and dress appropriately. Professor Podjavoršek gave us some instruction and then we could start work. During preparation of jam, we kept the recipes we received.
Preparation of jam is very important. It is a final fruit product, which can be very economically useful, as it is easier for us to sell fruit that we produce on farms.
Preparation of jam
We needed:
• gelling agent in a ratio of 2:1
• 1250 g of fruit
• 500 g of sugar
To the gelling agent was added two spoons of sugar and stirred.
Prepared fruit and gelling agent.
The prepared gelling agent mix with fruit (the fruit must be cold).
Cook at high temperature and stir constantly. Before it boils, we can mash the fruit.
After boiling, add sugar (500 g). Cook for another 3 minutes, stir constantly.
If necessary, remove the foam.
When we remove the foam, we can pour jam into glasses.
Turn all glasses (on the cap) for 5 minutes.
Addition of gelling agent and sugar can also be done the gelling test.
The gelling test is a cooking process, to determine if the dish - most often jam - is thickened during cooking. The gelling test is done by taking a little jam from the pot and placing it on a plate. When the drop on the plate does not break, the dish is sufficiently dense or cooked.
Cooked and photographed: students from 3.a and 4.a program agricultural technician
There are some more pictures:
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