Even if the best fruits and berries were used for jam, it can deteriorate for various reasons: lack of sugar, non-sterile storage conditions, and so on. However, sour jam can be reanimated by boiling it again.
How to digest sour jam
If you notice that the jam has begun to ferment and acidify, you need to boil it a second time with the addition of sugar. For each kilogram of jam, take an additional 500 g of sugar. Transfer the jam from the jar to the cooking container, add sugar, 1 tsp. soda and cook over medium or low heat until the mixture thickens and begins to foam. As soon as the foam stops forming on the surface, remove the jam from the stove.
If the jam is moldy, remove the bad part with a spoon and discard. Do this as soon as you notice white mold spots on the surface. Now add half a kilogram of sugar for every kilogram of jam and digest. Cool the jam. Then put on the stove and bring to a boil. This will prevent future mold growth.
Jam tends to turn sour from a lack of sugar during the initial boil. In addition, the berry can deteriorate if, after cooking, you put the jam in a damp container. After sterilization, be sure to wait until the jars are dry.
Sterilizing jam jars
Make sure you have sterilized jam jars ready. Perform the sterilization procedure traditionally over steam. To do this, place a pot of water on the stove. Place a plastic wire rack on top of the pot. Place glass jars upside down on this wire rack. As the water evaporates, steam is released and the can is sterilized. In addition to the saucepan, you can put an iron kettle with water on the stove, and place the jar in the opening of the kettle. Or you can buy a special jar sterilizer. It is attached to the top of the kettle. The fixture is an iron plate with a hole ideal for placing a jar.
If the jam is candied
If the jam is sugared, it should also be digested. In this case, add one glass of water for every kilogram of jam. Cook the mixture until it boils. Remove the jam from the stove. When it cools down, transfer it to a sterilized jar and roll it up.
There are special measures to prevent the jam from becoming sugared. While cooking, add one spoonful of crushed citric acid. In the sour berry jam, add acid at the tip of a knife. In addition, add a spoonful of glycerin to each kilogram of sugar to prevent the jam from becoming sugared.
