The froth you skim from the top of jam when you are clarifying it should not be thrown out as it is still good to eat. It’s a real treat when you have finished making jam.
When you make jam, you often need to skim the froth from the top of the jam to ensure a clear finished product. Don’t throw away these ‘skimmings’. Instead keep them in a bowl in the fridge and use on bread, to top ice cream or to fill jam tarts.
A quick jam-making tip: If you let the mixture sit for a few minutes after it has reached its setting point, it will be easier to remove the white froth.
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