How to make delicious jam according to science

Young women preparing and canning fresh homemade strawberry jam, she pouring him into a jar

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MAKING jam is a great way to enjoy a glut of summer fruit. Sugar preserves work rather like a salt cure, with the high concentration of sugar drawing water out of microbial cells. Because sugar molecules are heavier than sodium and chloride ions, you need a lot more sugar to do the job. That is why jams are often made with a roughly equal weight of sugar to fruit.

The moist yet solid consistency of jams and jellies comes from the physical structure of a gel, a sponge-like network that traps water molecules in separate pockets. The network …

Read more at New Scientist

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