It is not for nothing that they say: “Live and learn!” Turkish housewives love to cook and preserve in large quantities. They have many culinary secrets that I had never heard of before, and at first I even doubted their effectiveness.

Whenever I made jam, I had to deal with foam, especially if the pan was small and there were a lot of berries in it. I had to stand next to it and constantly collect this foam.

For some, this may not be such a difficult task, but if there is a way to make the process easier, why not give it a try?

Now I don’t make jam as often as I used to, but I still make it sometimes. Sometimes in winter I want something sweet, and then I happily open a jar of cherry jam – it’s simply incomparable.

So, what do Turkish housewives advise to get rid of the foam? It’s quite simple. When you put the pan with berries on the fire, wait until the mass begins to boil. As soon as you see the first bubbles, add a small piece of butter. Surprisingly, the foam disappears almost instantly!

The secret is that butter creates a thin fatty layer on the surface of the jam, through which air bubbles have a harder time breaking through. By adding about 10 grams of butter, you don’t have to worry about foam and don’t have to stand over the pan all the time.

If you have a question about whether the oil will affect the taste or smell of the jam, I will answer right away: no, it will not! Oil also does not change the color of the syrup. As for the greasy film, I had it in the cherry jam with nuts, but in a minimal amount. And when the jam cooled completely, the film disappeared completely.

Initially, I was worried that the greasy film could change the taste of the jam, but my fears were in vain! The method really works, and there was no foam during cooking. The jam turned out as delicious as always. Soon I plan to cook apricot jam and will definitely use this life hack for convenience and time saving!

How much butter should be added? There is no exact amount – everything is by eye. For a pan of jam – about 0.5-1 teaspoon of butter. It is not recommended to cook more than 3 kg of berries in one pan.

What do you think about this cooking method? Share your opinion and culinary secrets in the comments!