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Is your homemade jam too sour?

This often happens because of the natural acidity of certain fruits.

But no need to add more sugar for all that!

Fortunately, there is a simple grandma's trick for removing acidity from jams.

And without adding more sugar to your recipe!

The effective trick is to add a pinch of baking soda while cooking. Look :

How to do

1. Make your jam as usual.

2. When cooking, add a pinch of baking soda per liter of jam.

Results

And now, thanks to the baking soda, your homemade jam is no longer acidic :-)

Easy, fast and efficient, isn't it?

No more bitterness that spoils the taste of your good fruit jam!

The taste of your jam is much sweeter without needing to add too much sugar.

Perfect for those who prefer less tangy jams like me!

And it works with all acidic or bitter fruits: strawberries, apricots, plums ...

Why does it work?

Bicarbonate is a natural alkaline product.

It thus naturally neutralizes the acidity of the fruits you use to make your jams.

Your jams are thus much less acidic without needing to add sugar.

Note that this tip also works to reduce the acidity of fruit salads.

Not only will the fruits be less acidic, but they will also retain their beautiful colors.

Additional advice

To make a good homemade jam, the choice of fruits is important. They should not be too green because your jam will lack taste.

But they should not be overripe either, because in this case they would lack pectin.

And pectin is an important natural ingredient for jams to have a good consistency.

If you want to make strawberry or raspberry jam, always make small amounts. Because they are fragile fruits.

If you make too large amounts at once, your jam will look more like mashed fruit or marmalade.

Also note that it is easier to make jams of a good consistency with certain fruits such as currant, Damascus plum or blackcurrant.

These fruits indeed give a nice texture to your jam.

On the other hand, it is more difficult with blackberries, strawberries, rhubarb, cherries or pears. These fruits take less well and the jams tend to be more liquid.

Mix the fruits!

You can also mix the fruit without problem to create new flavors. For example :

- Cherries and currant juice go well together.

- The marriage between figs and walnuts is always successful.

- Oranges, lemons and grapefruit go together very well.

- And more surprisingly, the flavor of blackberries goes well with that of apples and that of pears with plums.

Your turn...

Have you tried this grandmother's trick for removing acidity from jams? Tell us in the comments if it worked for you. We can't wait to hear from you!

Do you like this trick ? Share it with your friends on Facebook.

Also to discover:

Here is the Tip to Avoid Mold on Jams.

Homemade Fruit Jellies Made in Minutes for 3 Times Nothing.