I absolutely love to make jam; whether it’s ten kilograms of fruits or five hundred grams. Somehow, I’ve always found the process very calming, not unlike some sort of kitchen meditation.
One thing I find especially wonderful is how much brighter the colour of the jam becomes after the addition of acid – and for the record, I use citric acid in most cases.
This is due to a structural shape change in one of the most widely-found pigment: anthocyanins. As the pH lowers the pigments go from purple to pink to electric red.
Yes, acid intensifies the colour of anthocyanins.
And while it’s most definitely noticeable for any kind of berry or citrus jams, I love how dramatic the change is when making fig jam, as pictured above (not that I made some recently, even though spring takes forever to come around here, late summer is definitely far behind us now – maybe even more so than it is ahead).
I thought you might wonder/have wondered/will wonder about that one day. Love and jam xx