Why add baking soda to jam: you will be amazed

Baking soda is not just a cleaning product familiar to everyone. It can be used in cooking, making dishes not only tasty but also healthier. This was reported by patrioty.org.

Today we will share with you two secrets of using baking soda, which even experienced cooks do not know about, and which will help you make the perfect jam:

Neutralizing excess acid:

Often berries and fruits for jam have excessive acidity. Adding a lot of sugar makes the dessert boring and unhealthy.

Solution: Add 1/4 teaspoon of baking soda for every kilogram of berries or fruit. This will help balance the acid without making the jam too sweet.

Boiling down hard peels:

Oranges, lemons, and other citrus fruits with hard peels can be a challenge when making jam. Their rinds take a long time to boil down, leaving them hard and bitter.

The solution: add baking soda when making citrus jam. Due to its chemical properties, baking soda will help to "eat away" the hard peels, turning them into a delicate "mush" similar to marmalade. This will not only improve the flavor of the jam but also enrich it with the nutrients contained in the peel.

Important: do not add too much baking soda, as it can turn the jam brown. 1/4 teaspoon per kilogram of berries or fruit is enough.

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