How to store jam
Unlike other canned foods that can be stored at temperatures up to +20oC, the jam must be kept at temperature not above +15°. The best option – from 10 to 15 ° above zero. In the room of jam should not get direct sunlight, and the air should not be too wet.
It is best to store the jam perfect dark basement, but in any case should not photoplate water.
It is also desirable not to expose the jars of jam to strong changes in temperature and do not store in the cold. Otherwise, the product can quickly to sugar or covered with mold because of the accumulated condensate in the Bank. With high humidity or presence of water in the basement the metal lids of jars of jam can rust. This not only impairs the taste of the jam, but it can do to mess it up - in this case it would be dangerous to use, even for baking.
Is also important proper cooking and preserving jam. The product, for example, may ferment into insufficiently sterilized jars. The fungus also may appear in the case, if in a jam lacking sugar, and the banks at the time of tightening were wet.
How to store jam
In compliance with all regulations with regards to facilities and the proper preservation of the product, the jam can be stored for 3 years. During this time, it will still have all the nutrients and vitamins, however, each subsequent year will reduce their number and to slightly change the taste of the product. Five-year or seven-year jam is unlikely to harm health, if it is not covered with mold, but it will not be any.
If the jam is covered with a thin layer of mold, do not immediately throw it away. You can carefully remove the mold, re-boil the jam and then use it as a filling for pastries.
The exception is the jam that is prepared from fruits with pits: cherries, apricots, peaches, plums or plums. The composition of fruit seeds include cyanide, which in the long term storage can turn into a toxic substance. That's why this jam should be eaten within 1-1,5 years from the date of preparation. Older jam is better not to eat or at least limit its consumption. And bones after a year can not be there in any case, even sweet apricot, as this may lead to poisoning.
Advice 2: How to use old jam
Do not throw away the sugar, fermented or just boring to jam - it is perfect for baking gingerbread, muffins or cookies. Jam will give the dough a nice rich flavor - raspberry, cherry, strawberry and sea buckthorn. Varying grades of domestic preparations, you will be able to try different versions of baked goods.
Try to cook the original gingerbread with a pleasant honey taste. For baking won't need a honey - use fermented jam from any fruit or vegetables. The finished product can be decorated with icing, cream or sprinkle with powdered sugar.
You will need:
- 0.5 cups strong brewed black tea;
- 0.5 Cup fermented jam;
- 1 egg;
- 0.5 cups of sugar;
- soda at the tip of the knife;
- 0.5 teaspoon of lemon juice;
- 2 cups wheat flour;
- 1 tablespoon of ground cinnamon.
Brew strong tea, cool it and then mix with the marmalade, sugar and egg. All mix well and add soda, slaked lemon juice. Mix the sifted flour with ground cinnamon and chunks add it to the mixture of jam and tea. Mix well. For convenience, you can use a blender.
Cover a baking sheet with parchment paper, impregnated with fat. Gently pour the dough on a baking sheet and place in oven preheated to 180oC. Bake gingerbread until tender. You can test it by sticking in the cake with a toothpick - it should not remain traces of the test. Put gingerbread on Board, cool and cut into small pieces. The surface can be sprinkled with powdered sugar.
The color of the baking depends on the type of jam. If you use a piece of currant and chokeberry, the dough will be dark. From sea buckthorn or rhubarb can be cooked a light gingerbread.
From the old sugar jam, you can bake a simple cake with sour cream.
You will need:
- 1.5 cups of jam;
- 1 egg;
- 1 Cup of milk;
- 1 Cup of sugar;
- 2 teaspoons of baking soda;
- 3 cups wheat flour.
For the cream:
- 1 Cup of thick cream:
- 0.75 cups of sugar.
In the dough, you can add candied fruits or finely grated lemon zest.
Jam pour into a bowl, add soda and stir the mixture began to foam. Whisk the egg with sugar, then add it to the jam and stir in the milk. All whisk until smooth. Portions add to the mixture the sifted wheat flour.
Smear the form with butter and pour in it the dough. Place pie in oven preheated to 200oC. Bake product until it is ready. While preparing the cake, make the sour cream. Whisk the thick cream with the sugar until crystals dissolve.
Pie remove from the form and cool. Cover the surface of the sour cream, let the dessert stand for a bit, and then cut it into portions.
Advice 3: Why jam candy
Jam is one of the oldest sweets, which was prepared by the ancient Greeks with honey, quince and other fruits. This treat is especially nice with flavored pastries, cold winter. Kept it a long time, but due to various reasons a jam can, over time, sugar that will spoil not only the appearance but also the taste of this wonderful dish.
For what reasons can sugar jam
First of all, this is the result of prolonged and improper storage of the product. If there is a jam straight from the jar, there could be sugar crystals, and other parts products to support its sugared. This process may be exacerbated if stored in the fridge or in the cupboard, leaking closed containers of jam.
To sugar this product may result from improper preparation. This is usually due to adding too much honey or sugar. At the same time, the disadvantage of these products can lead to the appearance of mold in the jam, so when cooking be sure to observe the dosage of sugar in relation to the amount of fruit or berries.
It can also happen that the jam candy by too long cooking. Then the syrup becomes very thick, and fruits and berries lose their flavor and aroma. In turn it raw syrup can also lead to sugared treats, especially if the sugar is completely dissolved during cooking.
How to avoid sugaring jam
It is very important to follow the dosage of the ingredients during cooking. Each recipe and the different fruits require the addition of certain amount of sugar. But, in any case, it should not be more than berries or fruit.
Cook the jam until complete dissolution of sugar. Thus it is better to use intermittent brew, is to boil the dish for 10-15 minutes, allow to cool several hours, then again bring to a boil. Due to this, the sugar will dissolve much better and stronger fruits soaked syrup and at the same time do not have time to lose their flavor.
As soon as berries or chopped fruit slices start to become translucent, jam remove from heat, otherwise it will be overcooked. If the ingredients are heavily darkened, then jam, most likely, later Sacharissa. At the same time, it should not be rolling sooner than you will feel the fruits and berries start to release their flavor and aroma. Properly brewed jam should not spread, if 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. But while cooking you need to constantly carefully remove the foam. And finally, put the finished product in sterilized glass jars and throw them also sterilized lids. Cold the jam should be stored either in the basement or in the refrigerator.