How to Remove Foam from Jam
- Marie Overton
- 1 hour ago
- 2 min read
Foam on homemade jam was something I used to enjoy. I think it had something to do with the fresh bread that my mother would make. She would scoop that foam off the top and let us kids have as much as we wanted. Now that I am the one canning jam, I am not as appreciative. I add butter to my recipes to cut down on the foam but sometimes it still forms.
A few years ago I was reading in one of my grandmother's canning books and found a tip for removing the foam from fresh jam. Yet again I am so grateful for the knowledge that has been handed down to me in those old books.
Homemade jam is a delight but sometimes it brings foam with it.
Removing the Foam:
It really is a simple little trick. I allow the jam to cool just enough so the foam begins to gel and collect on the top of the jam.
Then, I cut a piece of parchment paper to approximately the size of the pot. I need to press the paper over the foam gently. It can be a little difficult as air pockets will form between the paper and the jam.
Finally, I pull the paper off the jam and the foam comes with it.
The only down side is that if there are chunks of fruit floating in the foam that will come with it.
This seems to work much better than ladling out the foam as there is more waste that way.
