Stir Jam Mixture

Video Transcript

"Hi my name is Rachel Deon for Expert Village. Now let's see what to do after the mixture have been sitting for 24 hours. It was covered so no bugs will come in as you can see there is a syrup most of the sugar melted and some sugar stayed on top. And i want to show you I didn't mix it, all this liquid came out of the fruit. There's a lot of sugar on the bottom which became hard because of the juice. That's why it's important to leave it with same pot that we're going to cook it with because it will be hard, not impossible but hard to remove it to a different pot. Fruits have different amount of pectin in it. Pectin is what makes the mixture gel. In our case plums have a good amount of pectin in it so we don't need to add any pectin which sometimes you want to add it comes as a powder. We also leave the peel of the fruit on it cause it adds a nice amount of pectin to the the mixture. As you can see I didn't fill up the pot to the top. Because when it start boiling the mixture might run over and we don't want this mess but you can fill it up a little bit more than I did. I just wanted to add that 24 hours is the best time but if after 10 hours you can see the juice there's a nice amount of juice and most of the sugar dissolved already it's fine to start cooking. If you want to leave it a little bit longer it fine to because sugar is a natural preservative. But you don't want to wait to long because the fruit my start forminting."