Why skim the foam off jam?

pixie_louFebruary 20, 2014

I've been making jam out of last summers frozen fruit. I had a batch of strawberry-cranberry that was particularly foamy. That made me start thinking about why we skim the foam off jam. I do it because that is what grandma taught me to do when canning. I have abandoned some of her other canning practices - is this another of her practices that I can abandon?

So - why do we skim the foam? Is it for cosmetic reasons? Or is there some safety reason?

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morz8(Washington Coast Z8b)

Partly but not entirely cosmetic - foam has a lot of air. More air left in the jar, higher likelihood of jams molding or fermenting.

    Bookmark   February 20, 2014 at 11:18AM
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digdirt2(6b-7a No.Cent. AR HZ8 Sun-35)

Yup, what morz said..


Here is a link that might be useful: Why skim foam discussions

    Bookmark   February 20, 2014 at 2:16PM
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Next time, add a small pat of butter just after the boiling time, it's amazing how much foam disappears with that little bitty bit of butter. I use stick butter, 1/4# stick, about 1/4" thick.

    Bookmark   February 20, 2014 at 9:32PM
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