Jam

Jam is fruit that is boiled with sugar until it is has reached the jell stage. The fruit may jell on its own from the naturally occurring pectin in combination with the sugar cooked to approximately 220°F(104°C), or additional commercial pectin may be added to fruits that are naturally low in pectin; sometimes a low-pectin fruit is combined with one that is higher in natural pectin. The pectin reacts with acid (the natural acid found in the fruit plus additional acid that is added to low-pectin fruits) and the sugar (again, both what is in the fruit naturally and the added sugar) to create the jell or thickening process. The high sugar content (most jams are 50 to 65 percent sugar) also plays a large role in preventing spoilage. Jam is made with whole or chopped fruit and is never strained. Small pieces of fruit should be suspended evenly throughout. Jam is used in the pastry kitchen to fill cakes, cookies, and pastries.