Why I Skim the Foam When Making Jam
If you have ever made jam, you will probably have noticed what happens just as it begins to boil.
A pale foam suddenly rises to the surface of the pan. It gathers in soft bubbles across the fruit and moves slowly towards the edges as the jam reaches a rolling boil.
The first time I made jam I wondered whether it was meant to be there.
Should it be stirred back in?
Left alone?
Or removed?
In traditional French jam making, the answer is simple.
You skim it away.
What That Foam Actually Is
The foam that forms when jam cooks is perfectly natural.
As the fruit and sugar heat together, tiny air bubbles, fruit particles and natural pectin rise to the surface of the pan. They collect there as a light froth while the jam boils underneath.
It doesn’t mean anything has gone wrong. In fact, it is a normal part of the process.
But French jam makers almost always skim it off.
Why I Skim the Foam
For me, skimming the foam is mostly about clarity.
When you gently lift it away with a spoon, the jam underneath suddenly looks different. The colour of the fruit becomes brighter and clearer — almost jewel-like in the pan.
Rhubarb becomes a soft rose pink.
Apricots glow amber.
Strawberries deepen into a rich crimson.
Leaving the foam in the jam can make the finished jars slightly cloudy. Removing it helps the fruit shine through more clearly.
It is a small step, but it makes a surprising difference.
One of Those Quiet Kitchen Rituals
I have always loved this moment in jam making.
The pan is bubbling gently, the kitchen smells intensely of fruit, and you skim the foam from the surface in slow, careful strokes.
It feels like one of those small rituals that belong to traditional cooking — the kind that is easy to overlook but becomes second nature once you start making jam regularly.
Part of the Slow Jam Method
At Jamatelier I follow what I call the Slow Jam Method, inspired by traditional French confiture making.
The fruit is left to rest overnight with sugar and lemon juice so the flavours can develop before cooking begins. The next day everything goes into the copper pan and the jam is brought slowly to the boil.
As the foam rises, it is gently skimmed away.
The jam underneath becomes glossy, clear and intensely flavoured.
The Small Details That Make Jam Special
Jam making is full of small details like this.
Skimming the foam.
Testing the set on a chilled plate.
Watching the fruit turn glossy as it reaches its setting point.
None of them take very long. But together they create something quite special — a jar of jam that really captures the character of the fruit.
And for me, that is what traditional jam making is all about.
Learn the Slow Jam Method
If you’d like to explore this way of making jam in more detail, you can find the full method, along with seasonal recipes, in my book: