Lets Jam Condition and Shine Hair Gel, Extra Hold 125 g/4.4 oz

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In this high temperature range, enough water evaporation has taken place and the web of pectin becomes strong enough that it slows the movement of water to the point that it becomes a spreadable gel. A sugar concentration of 80% sugar/20% water. ☼ Sugar as a Preservative:

Jam Making: Enhancing Texture The Crucial Role of Pectin in Jam Making: Enhancing Texture

Usually a jam contains as much sugar as it contains fruit. The two parts are then cooked together to form a gel. To solve the first problem we add sugar, which binds to the water molecules and frees up the pectin chains to form their network. The negative charges are reduced by acid naturally found in the fruit or added to the mixture. The acid reduces the electrical charge on the pectin branches and so allows them to bond. To increase acidity lemon juice can be added. But be careful: if your mixture is too acidic, this will damage the pectin. Water boils at a lower temperature than 212°F at higher altitudes. The temperature at which preserves set, 220°F, will adjust downward as well.” Prepare the jam jars by washing in hot soapy water and leaving to dry and warm in a cool oven - 130C/250F/Gas ½ for 10-15 minutes.Process them in a water bath canner for 10 minutes or according to your altitude. How To Remake Jelly Or Jam With Liquid Pectin Author Stella Parks makes the provocative claim that pectin doesn’t provide material gelling power until it is heated to 220F. https://www.seriouseats.com/best-blueberry-pie-dessert-recipe

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The high-pectin quince lent itself to making this well-set fruit preserve. In Greece, a common spiced preserve of quinces was known as melomeli (apple honey) and was thought to be an aphrodisiac and to aid digestion. In Britain, it was adapted to incorporate other fruits, such as pears, damsons, plums, and finally Seville oranges, becoming marmalade. Eventually, when sugar prices fell late in the 17th century, marmalade became a soft jelly that, smeared on toast, became a staple of the Scottish breakfast. Again, this works best with some practice, but the advantage of small batch jam is that by making little and often, you tune your senses as to when the jam is done and will be able to see when it is ready by its appearance when it is boiling. The first European sugar preserves made use of that seemingly magical substance, honey. The earliest fruit preserves would be made by mixing fruit pulp with honey and allowing it to dry in the sun, creating a texture more like that of a jellied sweet. I made some pepper jelly yesterday and it is runny. I happened to look at the instructions in the box and noticed that it was different from last year’s . The amounts were all off. I’m confused now.If you added to much water when you were making the juice for jelly it creates a thinner juice that will need more pectin to properly jell. Sweetened Juice Sugar not only sweetens the jam and helps the fruit maintain its brilliant color, but it also helps pectin do its stuff. Sugar attracts water, yanking it away from the pectin, which boosts network formation and enhances gelling. Sugar’s water-grabbing activity also helps prevent the growth of molds and bacteria (no available water, no microbes), which gives jam its long-term keeping qualities. First cut up the fruit and remove the stones. This does take a moment, but the big advantage of making small batches of jam is that I don’t spend all afternoon cutting nectarines – we’re only using about 4 large nectarines in this recipe. If you measure the whole berries first you will end up with less fruit then the recipe calls for. This changes the ratio of sugar, fruit, and pectin. Oh, this is interesting! The excellent Ms. Parks bases that claim on a reading from the book Mrs. Wheelbarrow’s Practical Pantry by Cathy Barrow, but a closer reading of some relevant passages in that book shows more nuance:

Jam and Jelly Recipes | Taste of Home 39 Homemade Jam and Jelly Recipes | Taste of Home

If it’s been over 24 hours and your jam or jelly hasn’t set take one of the jars and place it into the fridge. If you have harvested your own berries, follow these steps to prepare them for making the jam. Even very ripe mulberries usually come off of the tree with a little bit of stem attached. It is a bit of work to remove the little stems, so it's up to you whether to take the time, but if you do, your jam will have a better texture. Pectin was first isolated by French chemist Henri Braconnot in 1825 and was named from the Greek pektikos, which means congealed or curdled. It is a polysaccharide so, like cellulose and starch, it is made up of long chains of sugar molecules. In fruit, pectin is concentrated in the skins and cores where it acts as structural "cement" in the plant cell walls. In jam, pectin forms a mesh that traps the sugary liquid and cradles suspended pieces of fruit. Then pour the jam or jelly into the pot and bring the mixture to a rolling boil over high heat. Remember to stir it constantly as it can burn easily.Citrus Fruits: Oranges, lemons, and grapefruits contain significant amounts of pectin in their peels and pith. Pour the soft jam or jelly into a medium-sized pot and add 2 tablespoons of lemon juice for each quart of jelly you measured.