A Trick Not to Skim the Foam from Jam

When you're boiling jam, there's a way not to hang around it to skim the foam.

At the moment when it boils, put a little butter in it (1 teaspoon at a ratio of 1 kg of fruit to 1 kg of sugar), boil on medium high heat for about 35 minutes and it's done. It is also recommended to boil the jam in stages - 3 times, after the first ones, let it cool completely and then put it on the stove again.

This way you can boil:

- strawberry jam;

- blueberry jam;

- cherry jam;

- green walnuts jam;

- raspberry jam etc.

I never forget to add citric acid at the end. It can also be added at the beginning to preserve the beautiful color of the jam.

And when I pour the homemade jam into the jars heated for sterilization in the microwave, I turn them upside down and I'm not afraid that they will become candied.

Prepared in this way, you can count on always having a wonderful jam that is not mushy and keeps the fruit intact.

Try it. You will not regret it.