Jam, cooked and stored in accordance with all the rules, can be stored for quite a long time, without changing either the taste or appearance. But, alas, it also happens that it still deteriorates - it turns sour, becomes sugar-free, moldy, or fermentation begins. In any case, do not rush to throw away the spoiled product - it can be saved.
It is necessary
- - granulated sugar;
- - clean sterilized jars, preferably of a smaller volume;
- - soda and citric acid.
Instructions
Step 1
The most common way to spoil jam is by sugaring it. This is because too much sugar was used in the first preparation for the syrup. To correct this deficiency, while maintaining the taste and color of the berries, it should be boiled again. This is best done in a water bath - put a jar of jam in a deep saucepan with water and heat over low heat until all the sugar is dissolved. If the jam is thick, you can add a few tablespoons of boiled water. This process is not fast, sugar can dissolve for several hours, but this method does not change the quality of the product. You can do this faster - pour the candied jam into a saucepan and simmer over low heat. After dissolving the sugar, add either a quarter teaspoon of citric acid or a spoonful of lemon juice. Such a blank should be used first of all, it will not be able to be stored for a long time.
Step 2
If mold appears on the jam, you can digest it too. If there is very little mold, then the top layer (about 5 centimeters) should be removed and discarded, and then the taste of the remaining product should be evaluated. If you do not feel the characteristic taste and smell of mold, then pour the remaining jam into a saucepan, add sugar (a glass of 3 liters) and boil until the foam completely disappears. It is also better to throw out the foam removed during cooking. But if the jar has been stored for a very long time (about a year), there is a lot of mold and its smell is felt, then it is better not to risk it and throw it away. It is not worth regretting the time, labor and sugar wasted once. The jam is growing moldy mainly due to the fact that little sugar was put in it and the jars were not sterilized well enough.
Step 3
The reason for fermentation can also be both a lack of sugar and non-compliance with the cooking technology. Fermented, sour jam can also be digested with the addition of sugar, but this will only help if the process was captured at the very beginning, and the color and taste of the product did not change. Then you can remove the foam that appears and boil the jam, adding sugar and a teaspoon of baking soda. But it is better not to waste time - it is quite possible that even with careful boiling, the color, aroma and taste will be lost, not to mention the beneficial qualities. It is best to make homemade wine or liqueur from such jam. The drink will turn out to be not very strong, but tasty, and, importantly, natural. The more varieties of berries and fruits are used in the making, the more delicious the wine will be.
