How do you preserve home made fruit juice and jam?
February 8th, 2010 | by admin |If I leave home made marmalade in the fridge for a long time moulds begin to appear. if i leave home made fruit juice in the fridge for some time it begins to ferment
Find a preserve recipe book, they normally suggest lots of sugar, added pectin dependent on fruit, and sterilized airtight jars stored in a cool dark place (I use the under-stair cupboard), check how long you can keep them- the less sugar used, the shorter the use by.
Tags: Cupboard, Ferment, Fridge, Fruit Jam, Fruit Jars, fruit juice, Long Time, Marmalade, Recipe Book
By axe_muppet on Feb 8, 2010
Formaldehyde.
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By theanimegenius on Feb 8, 2010
put it on a glass container and just out in in the freeezer
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http://www.youtube.com/theanimegenius
By shannonpatrick17 on Feb 8, 2010
add more pectin or just eat it faster
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http://en.wikipedia.org/wiki/Pectin
By Amy on Feb 8, 2010
Find a preserve recipe book, they normally suggest lots of sugar, added pectin dependent on fruit, and sterilized airtight jars stored in a cool dark place (I use the under-stair cupboard), check how long you can keep them- the less sugar used, the shorter the use by.
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By K B on Feb 8, 2010
That will happen with the juice, but the jam and marmalade have the high sugar content to act as a preservative, although I have found that refrigeration is still necessary with the home made stuff. Are you sterilising your jars and equipment well enough beforehand I wonder? They need to be washed very, very thoroughly, preferably on the hot setting of a dishwasher, and then all the glass and metal bits put in a hot oven to sterilise immediately before filling with the hot jam. You then need to close and seal them whilst still hot and leave to cool at room temp before eventually refrigerating them.
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By jalford12 on Feb 8, 2010
If left exposed to the air, all fruit will begin to grow mould and/or ferment.
The only way to make use of the natural preserving features of jam and fruit-juice is to seal whilst the liquid is still hot, thus preventing exposure to air and bacteria.
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By subhashish on Feb 8, 2010
Put them in a air tight container because bacteria are very much attracted to starch(sugar) in juice and jam
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By bethikinz on Feb 8, 2010
http://www.homecanning.com
Bernardin is THE place for canning recipes and instruction. Check it out.
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By jenny79sue on Feb 8, 2010
can it, then freeze it
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By ssmindia on Feb 8, 2010
Add little vinegar the problem is solved.
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