Science of the Jams

Cafe Society
1

So like, 15 years ago I lived at sea-level. Baking was fine, and jam set as firm as you please. I was even sloppy about it: Jam = Bunch o strawberries into the food processor, pectin, sugar, boil … JAM

Living in Denver now, and I’ve gotten used to dealing with stuff like flat cookies (my daughter can somehow make fluffy cookies here, which is the only reason I keep her alive) and water boiling at 200 degrees. But I have yet to figure out how to make jam set.

I’ve fiddled with boil times, as low as 1 minute or taking it as high as 10 minutes or more, but I still end up with (delicious) strawberry syrup. Any hints? Do longer boil times mess up the pectin? Do I need to start adding paraffin to my jams (joking!)?

Tell me some of the science in jam/jelly making, that I might better understand the error of my ways?

In exchange, Nut rocha recipe:

1 cup of raw almonds into the toaster oven, toast 'em ill they start to pop & split. Cool 'em off and chop 'em into…well, chopped almonds.

In a big Teflon pot:
melt 4 sticks of butter
add 1/4 cup water and 2 cups o sugar

Stir it all up, boil it until it just starts to smoke and darken–about the color of caramel (I haven’t used a candy thermometer in years).

Turn it out onto a foil-covered cookie sheet.
If you’ve cooked it too long, the butter fat somehow comes out of suspension and leaves a slick on top of the toffee. Although this is sub optimal in my book, you can blot it off (so the chocolate will stick) and proceed. The result is still nummy, but the toffee can be described as having “less body” or being “more airy” depending on your aesthetics.

Wait 3-4 minutes
Cut it into chunks with a pizza roller
Sprinkle a package of milk chocolate chips onto the toffee, give it a second and then smear it around
Toss your almonds onto the chocolate.
Cool it off in the freezer.

2

Love the title. Have no idea about your jam, sorry. I live at sea level and I don’t even use pectin in my jam. I’ve only ever made spiced mulberry jam, however. Maybe along with the pectin you can throw in some apple. That’s my jam.

3

:slight_smile:

I messed up the toffee process!

Wait 3-4 minutes
Cut it into chunks with a pizza roller
But don’t try & separate the bits–you’re just trying to score the sheet of toffee so it can be easily broken up
Sprinkle a package of milk chocolate chips onto the toffee, give it a second and then smear it around

4

I don’t know about altitude but you need some acid for pectin to set properly. Strawberries don’t have a lot (though less ripe berries are more acid than very ripe ones). Try adding the juice of a lemon to the mixture. Lime juice is really tasty as well.

5

OP, the kitchen you want just came on the market:

6

Jam has to be cooked to eight degrees above boiling. This is called the gel point. At sea level, that’s 220 degrees. For your altitude, it will be 211 degrees. If you don’t have one, get a good quality instant-read thermometer, such as the Thermapen. Believe me, it’s worth the money.