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Wed, Jul 17, 13 at 12:13
| Lots of recipes dealing with canning fruits, jams & jellies say to skim off foam, if necessary. Since I am lazy, lol, I am wondering what happens if you do not skim off the foam? |
Follow-Up Postings:
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- Posted by readinglady z8 OR (My Page) on Wed, Jul 17, 13 at 12:43
| The foam contains a lot of air, so essentially you're increasing the headspace in the preserve. Potentially you're reducing the shelf life of the jam. Also, personally I don't care for the texture or flavor of the foam, though some don't mind it. You can either prevent it by adding 1 tsp. of butter to a batch of jam (keeps foam down) or eliminate by skimming. Your call. Carol |
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| Agree with Carol. Excess headspace and the air in the foam is trapped in the jar. That increase the odds of mold development and shortens shelf life. It isn't a major chore to skim. Dave |
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| I find that if I let the jam sit for 5 minutes or so off the burner, then stir again, most of the foam dissolves. I skim the small amount that's left into a bowl. The jam is still plenty hot to put into jars, I lose less to foam, and I make toast while the jam is processing to use up the foam! Works for me! |
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- Posted by myfamilysfarm 5b (My Page) on Wed, Jul 17, 13 at 17:42
| The foam also looks bad. The butter tip has saved me over and over. Now I keep a stick of butter near when I jamming. |
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| make toast while the jam is processing to use up the foam! Good idea Deanna! Any chance to sample the fruits of our labors. :-) Dave |
This post was edited by digdirt on Wed, Jul 17, 13 at 20:26
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- Posted by PlantsAndYarn 5 (My Page) on Sat, Jul 20, 13 at 19:38
| Thanks for your replies. I was just curious about it. |
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