How to enhance the sweetness of jam: advice for those who make jam from sour berries or fruits
Summer is in full swing – and with it, the jam-making season.
If you are also engaged in preparing berry or fruit preserves for the winter, you will certainly find the advice from the expert of the online publication BelNovosti, chef Yulia Arkhipova, useful.
She told us what can be done to make the sweetness of the jam more pronounced.
This life hack will be especially useful for those who use sour fruits as “raw materials” for jam – for example, cherries, cherry plums, etc.
Perhaps the most logical solution in this case is to add more sugar. But you can do without an excessive amount of sweetener.
Instead, try to neutralize excess acid with an additive such as baking soda.
For one kilogram of fruit or berries you need to add about a quarter teaspoon of baking soda.
This product has the ability to enhance the natural sweetness of fruits, which means you can safely save on sugar and not worry that it will in any way affect the taste of the prepared jam.
