Asked by: Yongsheng Poroshin
food and drink non alcoholic beverages

Why do you need lemon juice in jam?

Last Updated: 8th January, 2020

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There's another reason why lemon juice is added to most jam recipes: for safe canning and to prevent the growth of bacteria. Bringing the pH level down means jars can be sealed in a regular boiling water bath in a reasonable amount of time (sometimes as little as 10 minutes).

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Also know, what can I use instead of lemon juice in jam?

Lime juice Lime juice is the best substitute for lemon juice, as it can be used as a one-to-one replacement and has a very similar taste and acidity level ( 5 ). In fact, when canning or preserving food, it's the ideal substitute for lemon juice because it has a similar pH level.

Subsequently, question is, can you use bottled lemon juice to make jam? Even high acid lemon varieties can vary in acid level; bottled lemon juice has standarized acidity; that's why canning tomato products calls for bottled lemon juice, while jams can use bottled, fresh or another acid.

Just so, does lemon juice contain pectin?

Lemon juice doesn't actually contain any pectin (or it's very low in pectin), but the acidity works with the sugar to jell the pectin. Lemon peel, pith, membranes and seeds are all high in pectin, though, so if you can find a recipe that uses these -- blueberry marmalade, for example -- you might be in luck.

Do you need to water bath jam?

Whether jellies and jams are safe to eat and how long they will keep depends in part on whether they are sealed correctly. Process jams and jellies in a boiling water bath to prevent mold growth.

Related Question Answers

Estephania Artilheiro

Professional

Can you boil jam too long?

If you don't boil it long enough the pectin network will not form properly. Boil it too long you risk not only losing the fresh flavour and colour of the jam but having a jam with the texture of set honey.

Gianina Kampschulte

Professional

Can I use lemon juice instead of lemon?

Replacing Lemon Zest With Lemon Juice
Although lemon zest has a flavor quite different from lemon juice (more flowery, less sour), juice can act as an acceptable substitute in many cases.

Nayat Allemand

Professional

Do you have to use lemon juice in jam?

The lemon juice lowers the pH of the jam mixture, which also neutralizes those negative charges on the strands of pectin, so they can now assemble into a network that will “set” your jam.

Magdalen Hartnagel

Explainer

Can I substitute vinegar for lemon juice in jam?

You can probably sub in vinegar at 1:2. So if the recipe calls for 2 tablespoons of lemon juice, use one tablespoon of vinegar.

Devala Alejos

Explainer

Can I use vinegar instead of lemon juice?

Vinegar can work as a perfect substitute, but since the acidity in vinegar is also very high (and the flavor, potent), you'll need to cut it slightly if you want to use it as a lemon juice substitute. This means that if your recipe calls for a teaspoon of lemon juice, substitute 1/2 teaspoon of vinegar.

Husam Enderle

Explainer

Is lemon juice the same as lemon?

Both are low in calories and fat and high in vitamin C, folate and potassium. However, if you've ever tasted bottled lemon juice, you'll notice that the flavour is a little off - not bright and lemony like the real stuff. So our advice is to stick with squeezing fresh lemons.

Dilma Pelaez

Pundit

Is there a substitute for lemon extract?

Lemon Extract as a Substitute
Because of its strong lemon aroma, lemon extract is best used as a substitute for lemon zest, not lemon juice. In general, 1 teaspoon of extract is equal to 2 teaspoons of lemon zest. You can also use lemon extract in place of other citrus zest for baked goods, such as lime or orange zest.

Jeroen Garbayo

Pundit

What does lemon juice do for food?

Besides making your mouth water, acidity cuts greasiness and heaviness and gives food a fresh, clean taste. Lemon juice can also change a food's texture to fit a variety of needs, as when macerating berries, tenderizing meat, and “cooking” ceviche.

Ginna Sarangapani

Pundit

Why is pectin bad for you?

When taken by mouth alone or in combination with guar gum and insoluble fiber (the combination used to lower cholesterol and other blood fats), pectin can cause stomach cramps, diarrhea, gas, and loose stools. People who are exposed to pectin dust at work, such as in manufacturing, may develop asthma.

Raman Sendoa

Pundit

How long does homemade jam last without pectin?

Turn off the heat and carefully transfer the jam into 2 clean (8-ounce) glass jars. Cool to room temperature. Seal, label with the fruit and the date, and store it in the refrigerator for up to 3 weeks.

Iziar PeƱarrieta

Pundit

Why is my homemade jam runny?

If the jam was too runny, then next time you might want to add about 20% more pectin to start with, or make sure you bring to a full hard boil for 1 minute (not less, and not more than a few seconds longer). If it was too thick, add a little less pectin, and/or a bit of fruit juice before you cook it!

Dumitrel Ciganda

Teacher

How long do you boil jam?

The jam must then be cooked over high heat in order to evaporate the water as quickly as possible and harness the power of the natural pectin. (Cooking time can vary, depending on a fruit's water content, but once it's at a rolling boil, expect to cook it for at least 40 to 50 minutes.

Zouhir Hug

Teacher

Are Bananas high in pectin?

Bananas are also a good source of other types of fiber, such as pectin. Some of the pectin in bananas is water-soluble. Unripe bananas may contain decent amounts of resistant starch, which functions like fiber, aiding your gut and promoting healthy blood sugar levels.

Drew Landiri

Teacher

How can I thicken jam without pectin?

5 Ways to Thicken Homemade Jam
  1. Just wait. You've followed the recipe to a T and even tested the jam for thickness by smearing a bit of the cooked jam on a cold spoon straight from the freezer, but it still looks runny in the canning jars after processing.
  2. Add chia seeds.
  3. Cook it again.
  4. Add pectin.
  5. Cook it in a low oven.

Kaye Andaluz

Reviewer

Can I make my own pectin?

Fruit Pectin
Cut them into pieces and add four cups of water and two tablespoons of lemon juice. Boil the mixture for 40 minutes, then strain it through a diaper or cheesecloth. Finally, boil the juice for another 20 minutes, pour it into sterilized jars, and seal them.

Kira Schorel

Reviewer

What can I use instead of pectin?

Use cornstarch, a thickening agent derived from corn, as a pectin substitute. Combined with sugar, a little cornstarch in the jam thickens as it cooks. Stir constantly, though, as it burns easily.

Eleonora Mendaro

Reviewer

Is ReaLemon real lemon juice?

Is ReaLemon made from real lemons? Yes. Each 945 mL bottle of ReaLemon contains the Juice of 21 fresh, quality lemons.

Horatiu Mezquita

Reviewer

Why do you add lemon juice when canning tomatoes?

Canning Tomatoes
To ensure safe acidity in whole, crushed or juiced tomatoes, add 2 tablespoons of bottled lemon juice or ½ teaspoon of citric acid per quart of tomatoes. Acid can be added directly to the jars before filling with product.