Jam is one of the most ancient sweets, which was prepared by the ancient Greeks from honey, quince and other fruits. Such a delicacy is especially pleasant to eat with aromatic pastries in cold winters. It is stored for quite a long time, however, as a result of various reasons, the jam can become sugared over time, which will ruin not only the appearance, but also the taste of this wonderful dish.
For what reasons can jam be candied
First of all, this happens as a result of prolonged and improper storage of the product. If the jam is eaten directly from the jar, sugar crystals and other parts of the food may well get there, which will contribute to its sugaring. This process can be aggravated if you store an unsealed container with jam in the refrigerator, or even in a closet.
This product can also become sugar-coated as a result of improper preparation. This is usually due to the addition of too much honey or granulated sugar. At the same time, the lack of these products can lead to the appearance of mold in the jam, therefore, when cooking it, it is imperative to observe the dosage of sugar in relation to the amount of fruits or berries.
It also happens that the jam is candied due to too long cooking. Then the syrup becomes very thick, and fruits and berries lose their taste and aroma. In turn, undercooked syrup can also cause the treat to become sugared, especially if the sugar is not completely dissolved during cooking.
How to avoid sugar jam
It is very important to observe the dosage of the ingredients when making the jam. Each recipe and different fruits require the addition of a certain amount of sugar. But, in any case, it should not be more than berries or fruits.
The jam should be cooked until the granulated sugar is completely dissolved. In this case, it is better to use intermittent cooking, that is, boil the dish for 10-15 minutes, let it cool for several hours, and then bring it to a boil again. Thanks to this, the sugar will dissolve much better, and the fruit will be more saturated with syrup and at the same time will not have time to lose its flavor.
As soon as the berries or sliced fruits begin to become transparent, the jam should be removed from the heat, otherwise it will already be overcooked. If the ingredients are very dark, then the jam is likely to become sugared later. At the same time, it should not be rolled up before you feel how fruits and berries begin to give off their taste and aroma. Properly cooked jam shouldn't run out when you drop it on a plate.
To prevent sugaring, you can also add at the end of cooking 3-5 g of citric acid, previously dissolved in 50 ml of hot water. And during cooking, you must constantly carefully remove the foam. And, finally, the finished product should be laid out in sterilized glass jars and rolled up with sterilized lids as well. The cooled jam should be stored either in the basement or in the refrigerator.
