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Making jam involves both chemical and physical changes. Chemical changes occur when the fruit's natural sugars break down during cooking, leading to caramelization and the creation of new complex flavors. Physical changes occur when the mixture thickens as pectin molecules form a gel-like structure to give the jam its characteristic texture.

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1y ago

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Can you use aluminium saucepans for jam?

It is not recommended to use aluminium saucepans for making jam, as the high acidity of fruits can react with aluminium and affect the taste of the jam. It is better to use stainless steel or enamel-coated saucepans for making jam to ensure a safe and flavorful outcome.


Why do we use sugar while preparing jam?

Sugar acts as a preservative in jam-making by creating a high osmotic environment that inhibits the growth of microorganisms. It also helps to thicken the jam and enhance its flavor.


Why is a tin-plated steel pan used for jam making?

A tin-plated steel pan is commonly used for jam making because tin has a non-reactive surface that won't interact with the acidic fruit during the cooking process. This helps preserve the flavor and color of the jam. Additionally, tin conducts heat evenly, which helps prevent scorching or burning of the jam.


What is the specific heat capacity of jam?

The specific heat capacity is the energy density of a substance. Since jam has a higher specific heat capacity than the pie crust it is contained in, this is why the contents of a pie are always much hotter than the pie itself.


Why do recipes for blackcurrant jam recommend that you boil the fruit in pans made from copper or glass and not iron?

Blackcurrants contain high levels of acid that can react with iron, giving the jam a metallic taste and causing discoloration. Copper and glass pans do not react with the acid in the fruit, allowing the jam to retain its natural color and taste.