Recette: Non classé


Semolina or crystallized, sugar must be white. In pieces, it can be used only in the realization of cooked sugar syrups, provided that it is ensured that it is completely dissolved in the water before boiling.
Brown sugar is not refined, they contain impurities that cause sometimes a fermentation and crystallization of jams. Avoid sugars 'special jams', because they contain pectin. This would jeopardise all our recipes.
Sugar is the conservative element of the jams. Too little sugar causes a long cooking before get a good consistency. On the other hand, too much sugar causes a too quick-cooking, which is detrimental to the texture of the preparations, it is for this reason that in general the recipes contain between 750 g and 1 kg of sugar per kilo of fruit (net weight).

Sugar cooking:

Primary operation, the cooking of sugar must always be carried out very quickly. At each temperature corresponds a consistency, a density of sugar syrup cooked.

114 ° C, small ball: sample a bit of syrup with a small spoon and immerse in a bowl of very cold water, then pick up the syrup between your fingers; It should form a soft ball that sticks to the fingers.

120 ° C, big ball: cut a bit of syrup with a small spoon and plunge – the in a bowl of water very cold; you need to retrieve a small ball of syrup more lasts and, above all, who does hardly stick to fingers.

125 ° C, small breakage: cooked sugar syrup should harden quickly in cold water; the piece case, but rather half-heartedly and, if you chew, it sticks to the teeth.

140 ° C, broken grand: at this point, the piece of cooked sugar breaks sharply and more sticks to the teeth.

These temperatures correspond to cooked sugar syrups used in the recipes.

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