Jam, made by simmering fruits and other ingredients with sugar, is an inseparable soul partner of bread. Jam

It is also a method of storing fruits with a short shelf life that easily become soft or spoil without decay for a long time.

Jam can be easily made at home. Learn about the ingredients suitable for making jam, their benefits, and the manufacturing process.

Blueberry jam=

Fresh blueberries tend to become soft quickly over time, making them ideal for making jam. Blueberries are one of the "Top 10 Superfoods" selected by Time magazine in the United States. In particular, blueberries are rich in powerful antioxidants such as anthocyanins, polyphenols, and beta-carotene. The antioxidants in blueberries help eliminate active oxygen, preventing various diseases and aging. They are also effective in ▲preventing vision decline ▲enhancing memory ▲preventing obesity. Notably, the anthocyanins in blueberries are known to have antioxidant capabilities that are 2.5 times greater than vitamin C and over six times that of tocopherol.

Tangerine jam=

Unlike other fruits, tangerines are made into jam using their peels. This is because the nutrients in the peel are much richer than in the pulp. Tangerines contain high amounts of vitamin C and a compound called hesperidin. Hesperidin inhibits the formation of lipid peroxides, helping to keep blood vessels healthy and lowering blood cholesterol levels. The hesperidin content in tangerine peels is up to 40 times higher than in the pulp. Additionally, the vitamin C content in the peel is about four times that of the pulp. Moreover, vitamin P contained in the transparent peel of the tangerine enhances the function of vitamin C in collagen production, strengthening capillaries. After drying the tangerine peel for about a week and crushing it, you can make it into jam to eat.

Fig jam

Figs also have a delicate and easily softening skin, making long-term storage difficult. Additionally, unripe or poor-quality figs have lower sugar content and do not taste good. At this time, making jam with sugar allows you to enjoy delicious fig jam for a long time. Figs are rich in magnesium, which promotes the excretion of sodium from the body, making them beneficial for people with a habit of eating salty foods, and they are also rich in beta-carotene, which is effective in the production of sex hormones. Moreover, figs contain large amounts of calcium and potassium, which help prevent circulatory system diseases, osteoporosis, and the body's acidity. In addition, the antioxidant components of figs can eliminate active oxygen, making them effective in preventing cancer and arteriosclerosis.

How to make jam

Making fruit jam is easier than you think.

Prepare the fruit and sugar in a 2:1 or 3:1 ratio.

At this time, it is okay to adjust the ratio of sugar and ingredients according to your personal preference, but...

If there is a shortage of sugar, the sweetness decreases, the shelf life shortens, and the texture of the jam may not be properly achieved.

After washing the fruit thoroughly, add the ingredients and sugar together, then slowly bring to a boil over medium heat while stirring.

Once the ingredients start boiling, reduce the heat to low and continue stirring.

It is good to add about 4 to 5 drops of lemon juice prepared in advance at this time.

The pectin component of lemon juice helps with coagulation, increasing viscosity, and

Lemon juice acts as a preservative, extending the storage period.

Stir for about 20 to 30 minutes until the jam reaches the proper consistency.

The viscosity is appropriate when jam dropped into cold water does not spread widely within the water.

The jam made in this way is stored by sealing it in sterilized glass jars that have been pre-boiled.

If not sealed properly, jam can absorb moisture from the air and spoil easily.

Meanwhile, many people think that jam must be high in calories because it contains a lot of sugar.

However, the calorie content of fruit jam is mostly around 300 kcal per 100 grams.

It is lower compared to peanut butter or chocolate jam.

If sugar is a burden, it is okay to use unrefined sweeteners such as oligosaccharides instead of sugar.