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Why skim the foam off jam?

Posted by pixie_lou 5 (My Page) on
Thu, Feb 20, 14 at 6:58

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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RE: Why skim the foam off jam?

  • Posted by morz8 Z8 Wa coast (My Page) on
    Thu, Feb 20, 14 at 11:18

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


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RE: Why skim the foam off jam?

  • Posted by digdirt 6b-7a North AR (My Page) on
    Thu, Feb 20, 14 at 14:16

Yup, what morz said..

Dave

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


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RE: Why skim the foam off jam?

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.


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