Why jam recommend cooking in a copper pot

Some adults remember the delightful aroma of boiling jam, which grandma was prepared in the summer in a copper basin on the stove. It is associated with childhood, hot summer days and sweet foam, stealthily steal from the bowl full of boiling berry jam. But why is it always cooked in copper pots and continue to cook today?

The advantages of copper

Copper pots were widely used in the home, since copper has very good conductivity. Jams cooked in copper basin, in the process of cooking does not stick and heated evenly throughout the volume of the container. A similar conductivity was noted only in silver dishes, however, the copper basin is a cheaper equivalent, good suitable for a particular purpose.

Fine for preserves are also suitable pans or pots made of aluminum, brass or stainless steel.

However, the copper basin, there is one annoying feature is when cooking them in jam jars at the container surface can be formed by air oxidation, so for copper utensils should be thoroughly taken care of. Before cooking and after it the copper basin should be washed thoroughly and rinsed with hot water, and then dried to remove moisture. If the walls or bottom appeared oxide, it should be well cleaned with sand, wash the container with hot soapy water, rinsed, dried and then used for cooking jam.

And also find and buy this kind of kitchenware made of copper or copper plated at the present time is not so easy.

The rules of cooking jam in a copper basin

Fruit or berries for jam placed in a copper pan, pour the boiling sugar syrup and leave to infuse for 3-4 hours, during which the fruit soaked ground sweet and saturated with sugar. As a result the berries do not shrivel during cooking and will retain its original shape.

In the process of cooking the jam fruit foam formed on its surface, it is necessary to remove.

To get high-quality jams, you need to be able to correctly determine the end of cooking. To do this, there are certain signs of readiness Goodies – so, at the end of cooking the foam does not diverge at the edges and gathers in the center of the pelvis. Berries and fruits cease to float and are evenly distributed throughout the volume of the jam. When the sample syrup its consistency is thick and viscous, and on cooling it does not spread on the saucer. Well brewed jam is berries that are translucent and completely soaked in syrup – it does not need to be digested and caramelicious.

To jam from the sour berries and fruit sugar, you can add citric acid not sterilized, and immediately seal in jars, flip them over and let cool upside down. Well as cooked jam does not require additional pasteurization and hermetic packaging.