Use of fresh and whole milk: Fresh and full-fat milk improves the consistency of the jam.
Cooking on low heat: Jam should be cooked on low heat for at least 1 hour. It is important to stir occasionally during cooking.
Adding baking soda or baking powder: These ingredients allow the milk and sugar to condense. When baking soda is added, the milk is expected to swell, in which case it should be mixed quickly with a whisk.
Consistency control: When the jam turns the color of honey foam and reaches a thick consistency, it should be removed from the stove.
Thickening as it cools: Jam gets thicker as it cools, so after filling it into jars, it should be left to cool with the lids open.
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