In addition to the period of pickles, as we said in another article, September is the favorable month for the preparation of jams, jams and other goodies. And in this case, today we can talk about the secret of talented housewives, namely pouring a spoonful of lemon juice into the jam. Read on and see what the result of this unique trick is.
September, the season of jams and duchess
As every year, the majority of housewives start at this time of the year with the things they need for the winter.
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Whether we are talking about pickles, and we have shown how good they are, or whether we are talking about delicious jams and seasonal jams, they are all ready to be prepared.
But, like every dish, when it comes to sweetness, housewives have their secret that gives a special taste to each winter dish.
Although you may have never tried it and didn’t know, today we offer you the secret of the talented housewives, which is to pour a spoonful of lemon juice into the jam. So, read on and see what the result of this novel trick is.
Why pour a spoonful of lemon juice into the jam
According to the housewives who use this ingredient in ducleata, the purpose of adding lemon juice is primarily to enhance the flavor and improve gel formation.
Lemon juice contains natural pectin, a substance found in the cell walls of fruit that helps thicken and set jam or jelly. Pectin is crucial for achieving the desired consistency and texture in jams and jams.
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In addition, lemon juice adds acidity to the fruit mixture. The acid plays a vital role in preserving the color of the fruit, preventing browning and inhibiting the growth of spoilage microorganisms.
It also balances the sweetness of the jam or jelly, providing a nice acidity that complements the fruit flavors.
Cantity of lemon juice in jam may vary
The amount of lemon juice needed can vary depending on the recipe and the type of fruit used, say savvy housewives.
Some fruits, such as berries, are naturally high in pectin, so less lemon juice may be needed.
Conversely, fruits with low pectin levels, such as peaches or pears, often require more lemon juice to ensure proper gel formation.
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In general, the addition of lemon juice serves both functional and flavor-enhancing purposes when making jam or jam.
A well-made single-fruit jam is a thing of beauty. But every now and then, a little extra detail, like a spoonful of lemon juice in the jam, can elevate a bland jam into something special.
So be careful to consider what flavors might complement the fruit in the jam, as well as how they will be added, and avoid anything that might be too strong, taste off if left in the mix, or be heavy distinguishable, if not. Otherwise, Good luck with that!