Fruit preserved in jelly goes through a boiling process to change its consistency.
Preserving fruit with jellies or jams is a time honored way of using as much of a harvest as possible. The process involves boiling the fruit, and unfortunately foam is produced in the process. This foam is of an undesirable consistency and flavor, and the amount of air it contains can shorten the lifespan of the final product. Skimming this foam off the boiling fruit is a simple way of ensuring it does not ruin your jellies.
Instructions
1. Remove the jam or jelly from heat once the boiling process has finished and the fruit has reduced completely.
2. Cool the mixture for one or two minutes to allow all the foam to settle on top and to avoid burning your hand with steam.
3. Place the ladle or spoon gently under a concentration of foam and lift it out of the jelly mixture and into a storage container on hand. The foam can be re-used later. Do this to each section of foam to remove it all from the surface of the jelly.
4. Microwave the foam in a safe container for 30 to 60 seconds on high to remove the air bubbles. The result is fresh jam or jelly that does not need to be canned but can be used immediately or stored for quick use in the fridge.
Tags: boiling fruit, boiling process