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I am making a very chunky jam with yellow peaches and the result is fabulous, but I can't seem to get the foam off the peaches without loosing lots of the peaches floating on top. What can I do?

Oh, the scum dilemma!

A 2-step suggestion:

First, wait until the jam is done cooking, take it off the heat and let it settle for just a minute. The top layer will cool a little, solidifying the foam and making it easier to wrangle.

Second, when you're ready to lift the foam, use a fine mesh skimmer. I got mine at an Asian restaurant supply place for cheapo, click here to see what it looks like.

Oh, and if pieces of fruit are still chunky, it's technically a preserve rather than a jam. Equally yummylicious.

 

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