Mixed fruit jam

My mixed fruit jam Is forming foam while cooking and same remaining in cups also after filling. How to avoid the foam in jam. Please suggest

1. Food R&D Emeritus reply

   Adding little amount of ghee mixed with sugar will cut down foaming....as fat has an antifoaming effect.

2. Michael Bryanton reply

   If you are producing in volume there are a number of anti foaming agents out there. I have used this one in the past: https://pacificpectin.com/product/pacific food grade antifoam/

3. Deepak Sharma reply

   While boiling the sugar add few spoons of vegetable oil & clear the foam on the top of sugar syrup carefully. Thanks Deepak Kumar Sharma

4. Sagar Dahal reply

   Low quality sugar will create foam, when boiling with water. So first of all using a refined sugar may solve some of the problem. Finally as suggested above by others fats and oil…