What is the butter for in a jam recipe?what is the difference between butter spread and pure butter?Help for thin flavorless jamJam scum after sealingHow does substituting Butter for Margarine/Shortening affect the RecipeWhat to do with over cooked quince jamusing potato starch to thicken jamHow to make home made jam retain the fruity taste?Jam and Marmalade settingOil substitution for butter in pastry recipeCan I use butter in cookies the same if recipe calls for margarine
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What is the butter for in a jam recipe?
what is the difference between butter spread and pure butter?Help for thin flavorless jamJam scum after sealingHow does substituting Butter for Margarine/Shortening affect the RecipeWhat to do with over cooked quince jamusing potato starch to thicken jamHow to make home made jam retain the fruity taste?Jam and Marmalade settingOil substitution for butter in pastry recipeCan I use butter in cookies the same if recipe calls for margarine
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I made plum jam at the weekend. The recipe I had (from my Good Housekeeping cookbook) wanted me to simmer the plums in water, add sugar and a knob of butter, then boil until a set was reached.
I realised too late that I was out of butter, so I quickly looked up another jam recipe online and discovered what seemed like a 50/50 split between recipes with and without the knob of butter.
I made it without and it came out beautifully - clear, well-textured, lovely flavour. So what was the knob of butter meant to add?
butter jam
edited Aug 24 '10 at 19:12
KatieK
5,0722966116
asked Aug 24 '10 at 12:00
VickyVicky
2,56782738
add a comment |
I made plum jam at the weekend. The recipe I had (from my Good Housekeeping cookbook) wanted me to simmer the plums in water, add sugar and a knob of butter, then boil until a set was reached.
I realised too late that I was out of butter, so I quickly looked up another jam recipe online and discovered what seemed like a 50/50 split between recipes with and without the knob of butter.
I made it without and it came out beautifully - clear, well-textured, lovely flavour. So what was the knob of butter meant to add?
butter jam
edited Aug 24 '10 at 19:12
KatieK
5,0722966116
asked Aug 24 '10 at 12:00
VickyVicky
2,56782738
How much is a "knob"?
– KatieK
Aug 24 '10 at 16:17
add a comment |
I made plum jam at the weekend. The recipe I had (from my Good Housekeeping cookbook) wanted me to simmer the plums in water, add sugar and a knob of butter, then boil until a set was reached.
I realised too late that I was out of butter, so I quickly looked up another jam recipe online and discovered what seemed like a 50/50 split between recipes with and without the knob of butter.
I made it without and it came out beautifully - clear, well-textured, lovely flavour. So what was the knob of butter meant to add?
butter jam
edited Aug 24 '10 at 19:12
KatieK
5,0722966116
asked Aug 24 '10 at 12:00
VickyVicky
2,56782738
I made plum jam at the weekend. The recipe I had (from my Good Housekeeping cookbook) wanted me to simmer the plums in water, add sugar and a knob of butter, then boil until a set was reached.
I realised too late that I was out of butter, so I quickly looked up another jam recipe online and discovered what seemed like a 50/50 split between recipes with and without the knob of butter.
I made it without and it came out beautifully - clear, well-textured, lovely flavour. So what was the knob of butter meant to add?
butter jam
butter jam
edited Aug 24 '10 at 19:12
KatieK
5,0722966116
asked Aug 24 '10 at 12:00
VickyVicky
2,56782738
edited Aug 24 '10 at 19:12
KatieK
5,0722966116
asked Aug 24 '10 at 12:00
VickyVicky
2,56782738
edited Aug 24 '10 at 19:12
KatieK
5,0722966116
edited Aug 24 '10 at 19:12
KatieK
5,0722966116
edited Aug 24 '10 at 19:12
KatieK
5,0722966116
5,0722966116
asked Aug 24 '10 at 12:00
VickyVicky
2,56782738
asked Aug 24 '10 at 12:00
VickyVicky
2,56782738
asked Aug 24 '10 at 12:00
VickyVicky
2,56782738
2,56782738
How much is a "knob"?
– KatieK
Aug 24 '10 at 16:17
add a comment |
How much is a "knob"?
– KatieK
Aug 24 '10 at 16:17
How much is a "knob"?
– KatieK
Aug 24 '10 at 16:17
How much is a "knob"?
– KatieK
Aug 24 '10 at 16:17
add a comment |
3 Answers
3
active
oldest
votes
The usual explanation given is that adding butter to the fruit and sugar before you cook it will reduce (or even eliminate) the foaming.
My guess is that the small amount of proteins in the fruits create the foam. As you heat the fruit, the proteins open up into strands that get tangled up and help stabilize the bubbles into a foam. Adding the butter (a fat) helps prevent this tangling.
edited Aug 24 '10 at 13:42
Sam Holder
8,4091557102
answered Aug 24 '10 at 12:24
papinpapin
10.7k63566
1
I suspect it is a surface tension issue-the fat will float to the surface and disrupt the foam that forms there, but this is just speculation. I agree that it does reduce foaming.
– Adam Shiemke
Aug 24 '10 at 13:45
We need to develop some experiments to test these guesses. Surface tension sounds right to me too.
– papin
Aug 25 '10 at 1:01
1
There's another way of looking at this. The butter fats would rise to the top of the jar and form a thin layer across the top of the preserve. In days of yore, a dollop of butter or lard was melted over the surface of a preserve to "keep the air out". Might just be to improve the keeping qualities of the preserve.
– klypos
Jul 17 '12 at 23:20
@klypos - yeah, but I think you'd need a dollop per jar, and added to the end, to achieve that barrier. A knob per pot (which may have several jar's worth), and well mixed in, I would not expect to separate into a useful barrier before cooling. Could be the butter was originally added for this purpose, and is still used in lesser quantities for anti-foaming or taste, texture reasons.
– Megha
Jun 16 '17 at 21:59
add a comment |
Butter def helps reduce foaming; the instructions in the older recipes state this. (And why I keep a copy of the older recipe pectin box insert.)
answered Jun 16 '17 at 21:18
BetsyBetsy
111
add a comment |
Butter reduces the foam. Skip the butter. After cooking jam but before placing in jars, take off heat and stir for 5 minutes. This reduces the foam and also helps the fruit pieces to disperse evenly into the jam. Win Win. Then place in jars and continue canning as usual.
I read it in an canning book years ago sorry don’t know the name.
answered 16 mins ago
CJamsCJams
1
New contributor
CJams is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
add a comment |
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3 Answers
3
active
oldest
votes
3 Answers
3
active
oldest
votes
active
oldest
votes
active
oldest
votes
The usual explanation given is that adding butter to the fruit and sugar before you cook it will reduce (or even eliminate) the foaming.
My guess is that the small amount of proteins in the fruits create the foam. As you heat the fruit, the proteins open up into strands that get tangled up and help stabilize the bubbles into a foam. Adding the butter (a fat) helps prevent this tangling.
edited Aug 24 '10 at 13:42
Sam Holder
8,4091557102
answered Aug 24 '10 at 12:24
papinpapin
10.7k63566
1
I suspect it is a surface tension issue-the fat will float to the surface and disrupt the foam that forms there, but this is just speculation. I agree that it does reduce foaming.
– Adam Shiemke
Aug 24 '10 at 13:45
We need to develop some experiments to test these guesses. Surface tension sounds right to me too.
– papin
Aug 25 '10 at 1:01
1
There's another way of looking at this. The butter fats would rise to the top of the jar and form a thin layer across the top of the preserve. In days of yore, a dollop of butter or lard was melted over the surface of a preserve to "keep the air out". Might just be to improve the keeping qualities of the preserve.
– klypos
Jul 17 '12 at 23:20
@klypos - yeah, but I think you'd need a dollop per jar, and added to the end, to achieve that barrier. A knob per pot (which may have several jar's worth), and well mixed in, I would not expect to separate into a useful barrier before cooling. Could be the butter was originally added for this purpose, and is still used in lesser quantities for anti-foaming or taste, texture reasons.
– Megha
Jun 16 '17 at 21:59
add a comment |
The usual explanation given is that adding butter to the fruit and sugar before you cook it will reduce (or even eliminate) the foaming.
My guess is that the small amount of proteins in the fruits create the foam. As you heat the fruit, the proteins open up into strands that get tangled up and help stabilize the bubbles into a foam. Adding the butter (a fat) helps prevent this tangling.
edited Aug 24 '10 at 13:42
Sam Holder
8,4091557102
answered Aug 24 '10 at 12:24
papinpapin
10.7k63566
1
I suspect it is a surface tension issue-the fat will float to the surface and disrupt the foam that forms there, but this is just speculation. I agree that it does reduce foaming.
– Adam Shiemke
Aug 24 '10 at 13:45
We need to develop some experiments to test these guesses. Surface tension sounds right to me too.
– papin
Aug 25 '10 at 1:01
1
There's another way of looking at this. The butter fats would rise to the top of the jar and form a thin layer across the top of the preserve. In days of yore, a dollop of butter or lard was melted over the surface of a preserve to "keep the air out". Might just be to improve the keeping qualities of the preserve.
– klypos
Jul 17 '12 at 23:20
@klypos - yeah, but I think you'd need a dollop per jar, and added to the end, to achieve that barrier. A knob per pot (which may have several jar's worth), and well mixed in, I would not expect to separate into a useful barrier before cooling. Could be the butter was originally added for this purpose, and is still used in lesser quantities for anti-foaming or taste, texture reasons.
– Megha
Jun 16 '17 at 21:59
add a comment |
The usual explanation given is that adding butter to the fruit and sugar before you cook it will reduce (or even eliminate) the foaming.
My guess is that the small amount of proteins in the fruits create the foam. As you heat the fruit, the proteins open up into strands that get tangled up and help stabilize the bubbles into a foam. Adding the butter (a fat) helps prevent this tangling.
edited Aug 24 '10 at 13:42
Sam Holder
8,4091557102
answered Aug 24 '10 at 12:24
papinpapin
10.7k63566
The usual explanation given is that adding butter to the fruit and sugar before you cook it will reduce (or even eliminate) the foaming.
My guess is that the small amount of proteins in the fruits create the foam. As you heat the fruit, the proteins open up into strands that get tangled up and help stabilize the bubbles into a foam. Adding the butter (a fat) helps prevent this tangling.
edited Aug 24 '10 at 13:42
Sam Holder
8,4091557102
answered Aug 24 '10 at 12:24
papinpapin
10.7k63566
edited Aug 24 '10 at 13:42
Sam Holder
8,4091557102
edited Aug 24 '10 at 13:42
Sam Holder
8,4091557102
edited Aug 24 '10 at 13:42
Sam Holder
8,4091557102
8,4091557102
answered Aug 24 '10 at 12:24
papinpapin
10.7k63566
answered Aug 24 '10 at 12:24
papinpapin
10.7k63566
answered Aug 24 '10 at 12:24
papinpapin
10.7k63566
10.7k63566
1
I suspect it is a surface tension issue-the fat will float to the surface and disrupt the foam that forms there, but this is just speculation. I agree that it does reduce foaming.
– Adam Shiemke
Aug 24 '10 at 13:45
We need to develop some experiments to test these guesses. Surface tension sounds right to me too.
– papin
Aug 25 '10 at 1:01
1
There's another way of looking at this. The butter fats would rise to the top of the jar and form a thin layer across the top of the preserve. In days of yore, a dollop of butter or lard was melted over the surface of a preserve to "keep the air out". Might just be to improve the keeping qualities of the preserve.
– klypos
Jul 17 '12 at 23:20
@klypos - yeah, but I think you'd need a dollop per jar, and added to the end, to achieve that barrier. A knob per pot (which may have several jar's worth), and well mixed in, I would not expect to separate into a useful barrier before cooling. Could be the butter was originally added for this purpose, and is still used in lesser quantities for anti-foaming or taste, texture reasons.
– Megha
Jun 16 '17 at 21:59
add a comment |
1
I suspect it is a surface tension issue-the fat will float to the surface and disrupt the foam that forms there, but this is just speculation. I agree that it does reduce foaming.
– Adam Shiemke
Aug 24 '10 at 13:45
We need to develop some experiments to test these guesses. Surface tension sounds right to me too.
– papin
Aug 25 '10 at 1:01
1
There's another way of looking at this. The butter fats would rise to the top of the jar and form a thin layer across the top of the preserve. In days of yore, a dollop of butter or lard was melted over the surface of a preserve to "keep the air out". Might just be to improve the keeping qualities of the preserve.
– klypos
Jul 17 '12 at 23:20
@klypos - yeah, but I think you'd need a dollop per jar, and added to the end, to achieve that barrier. A knob per pot (which may have several jar's worth), and well mixed in, I would not expect to separate into a useful barrier before cooling. Could be the butter was originally added for this purpose, and is still used in lesser quantities for anti-foaming or taste, texture reasons.
– Megha
Jun 16 '17 at 21:59
1
1
I suspect it is a surface tension issue-the fat will float to the surface and disrupt the foam that forms there, but this is just speculation. I agree that it does reduce foaming.
– Adam Shiemke
Aug 24 '10 at 13:45
I suspect it is a surface tension issue-the fat will float to the surface and disrupt the foam that forms there, but this is just speculation. I agree that it does reduce foaming.
– Adam Shiemke
Aug 24 '10 at 13:45
We need to develop some experiments to test these guesses. Surface tension sounds right to me too.
– papin
Aug 25 '10 at 1:01
We need to develop some experiments to test these guesses. Surface tension sounds right to me too.
– papin
Aug 25 '10 at 1:01
1
1
There's another way of looking at this. The butter fats would rise to the top of the jar and form a thin layer across the top of the preserve. In days of yore, a dollop of butter or lard was melted over the surface of a preserve to "keep the air out". Might just be to improve the keeping qualities of the preserve.
– klypos
Jul 17 '12 at 23:20
There's another way of looking at this. The butter fats would rise to the top of the jar and form a thin layer across the top of the preserve. In days of yore, a dollop of butter or lard was melted over the surface of a preserve to "keep the air out". Might just be to improve the keeping qualities of the preserve.
– klypos
Jul 17 '12 at 23:20
@klypos - yeah, but I think you'd need a dollop per jar, and added to the end, to achieve that barrier. A knob per pot (which may have several jar's worth), and well mixed in, I would not expect to separate into a useful barrier before cooling. Could be the butter was originally added for this purpose, and is still used in lesser quantities for anti-foaming or taste, texture reasons.
– Megha
Jun 16 '17 at 21:59
@klypos - yeah, but I think you'd need a dollop per jar, and added to the end, to achieve that barrier. A knob per pot (which may have several jar's worth), and well mixed in, I would not expect to separate into a useful barrier before cooling. Could be the butter was originally added for this purpose, and is still used in lesser quantities for anti-foaming or taste, texture reasons.
– Megha
Jun 16 '17 at 21:59
add a comment |
Butter def helps reduce foaming; the instructions in the older recipes state this. (And why I keep a copy of the older recipe pectin box insert.)
answered Jun 16 '17 at 21:18
BetsyBetsy
111
add a comment |
Butter def helps reduce foaming; the instructions in the older recipes state this. (And why I keep a copy of the older recipe pectin box insert.)
answered Jun 16 '17 at 21:18
BetsyBetsy
111
add a comment |
Butter def helps reduce foaming; the instructions in the older recipes state this. (And why I keep a copy of the older recipe pectin box insert.)
answered Jun 16 '17 at 21:18
BetsyBetsy
111
Butter def helps reduce foaming; the instructions in the older recipes state this. (And why I keep a copy of the older recipe pectin box insert.)
answered Jun 16 '17 at 21:18
BetsyBetsy
111
answered Jun 16 '17 at 21:18
BetsyBetsy
111
answered Jun 16 '17 at 21:18
BetsyBetsy
111
answered Jun 16 '17 at 21:18
BetsyBetsy
111
111
add a comment |
add a comment |
Butter reduces the foam. Skip the butter. After cooking jam but before placing in jars, take off heat and stir for 5 minutes. This reduces the foam and also helps the fruit pieces to disperse evenly into the jam. Win Win. Then place in jars and continue canning as usual.
I read it in an canning book years ago sorry don’t know the name.
answered 16 mins ago
CJamsCJams
1
New contributor
CJams is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
add a comment |
Butter reduces the foam. Skip the butter. After cooking jam but before placing in jars, take off heat and stir for 5 minutes. This reduces the foam and also helps the fruit pieces to disperse evenly into the jam. Win Win. Then place in jars and continue canning as usual.
I read it in an canning book years ago sorry don’t know the name.
answered 16 mins ago
CJamsCJams
1
New contributor
CJams is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
add a comment |
Butter reduces the foam. Skip the butter. After cooking jam but before placing in jars, take off heat and stir for 5 minutes. This reduces the foam and also helps the fruit pieces to disperse evenly into the jam. Win Win. Then place in jars and continue canning as usual.
I read it in an canning book years ago sorry don’t know the name.
answered 16 mins ago
CJamsCJams
1
New contributor
CJams is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
Butter reduces the foam. Skip the butter. After cooking jam but before placing in jars, take off heat and stir for 5 minutes. This reduces the foam and also helps the fruit pieces to disperse evenly into the jam. Win Win. Then place in jars and continue canning as usual.
I read it in an canning book years ago sorry don’t know the name.
answered 16 mins ago
CJamsCJams
1
New contributor
CJams is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
answered 16 mins ago
CJamsCJams
1
New contributor
CJams is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
answered 16 mins ago
CJamsCJams
1
answered 16 mins ago
CJamsCJams
1
1
New contributor
CJams is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
New contributor
CJams is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
add a comment |
add a comment |
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How much is a "knob"?
– KatieK
Aug 24 '10 at 16:17