How to digest the sour jam
If you notice that the jam is beginning to wander and podcast, you need to cook it a second time with added sugar. For every kilogram of jam additionally take 500 grams of sugar. Move the jam from the jar into a container for boiling, add sugar, 1 teaspoon of soda and cook on medium or low heat until until the mixture thickens and begins to stand out foam. Once the foam ceases to form on the surface, remove jam from heat.
If the jam is covered with mold, the bad part remove with a spoon and discard. Do this immediately as soon as you notice white spots of mold on the surface. Now, add for every kilogram of jam and a pound of sugar to digest. Cool jam. Then put on the stove and bring to a boil. This can help prevent the appearance of mold in the future.
Jam usually sour from lack of sugar during the initial cooking. In addition, the berry can deteriorate if after cooking you spread the jam in a humid container. After sterilization be sure to wait until the banks dry out.
Sterilization of the jars for jam
Make sure that you have ready sterilized jars for jam. Follow the sterilization procedure traditionally over steam. To do this, put on the stove a pot of water. On top of the pan put a plastic grate. At the grill place glass jars bottom up. As the evaporation of water is released vapor, and the Bank is sterilized. In addition to the pots you can put on the plate of the iron kettle with water and set the jar in the hole of the kettle. Or you can buy a special device for sterilization of cans. It is mounted on top of the kettle. The device consists of an iron plate, which hole is perfect to set the jar.
If jam sugar
If jam sugar, it should also be digest. In this case, for every kilogram of jam, add one Cup of water. Cook the mixture until then, until it boils. Remove the jam from heat. When it has cooled, place it in a sterilized jar and roll up.
There are special measures to prevent the sugared jam. During cooking add one tablespoon of powdered citric acid. In jam from sour berries to add acid on a knife tip. In addition, to prevent sugaring jam, add for every kilogram of sugar spoon of glycerin.
Advice 2: 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.