You will need
  • — sugar;
  • clean sterilized jars, preferably of smaller volume;
  • — soda and citric acid.
The most common way of spoiling the jam — that's his sugared. This happens because the first preparation for the syrup used too much sugar. To correct this deficiency, while retaining the taste and color of berries, it should be boiled again. This is best done in a water bath — jar of jam to put in a deep pan with water and warm on low heat until then, until all the sugar has dissolved. If the jam is thick, add a few tablespoons of boiled water. The process is not quick, sugar can be dissolved a few hours, but with this method the quality of the product will not change. You can do it faster is to pour the jam sugar in a saucepan and boil on a slow fire. After the sugar is dissolved you want to add or a quarter teaspoon of citric acid, or lemon juice. Such a blank should be used in the first place, stored for a long time it can't.
If a jam there was mold, it can also digest. If mold does little, then the top layer (approximately 5 cm) should be removed and discarded and then to evaluate the taste quality of the remaining product. If you do not feel the characteristic taste and smell mold, then pour the remaining jam into a pan, add sugar (Cup to 3 litres) and boil until complete disappearance of the foam. Removed when cooked, the foam is also better to throw. But if the Bank kept a very long time (about a year), a lot of mold and its smell is felt, it is better not to risk and throw. Regret spent once the time works and Sahara is not worth it. Moldy jam is mainly due to the fact that it didn't add enough sugar and not enough good has been sterilized jars.
The cause of fermentation can also be as the lack of sugar and the non-technology preparation. Fermented, sour jam, you can also to digest with added sugar, but it will help only in case if the process were captured in the beginning, and color and taste of the product has not changed. Then you can remove the foam and boil the jam, adding sugar and a teaspoon of baking soda. But it is better not to waste time — it's possible that even with careful boiling color, aroma and flavor will be lost, not to mention useful qualities. This jam is best to make homemade wine or brandy. The drink will not be very strong, but tasty, and most importantly — natural. Wine will work better than more varieties of berries and fruits in the manufacture shall be used.