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
Adding little amount of ghee mixed with sugar will cut down foaming…as fat has an antifoaming effect.
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/
While boiling the sugar add few spoons of vegetable oil & clear the foam on the top of sugar syrup carefully.
Deepak Kumar Sharma
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 acts as a anti-foaming agent you can use it.