The jam cooked and kept in due form can be stored long enough, without changing either gustatory qualities, or appearance. But, alas, happens and so that it nevertheless spoils — sours, becomes candied, fermentation grows mouldy or begins. Anyway you shouldn't hurry to throw out the spoiled product — it can be saved.
It is required to you
- — granulated sugar;
- — the clean sterilized banks, it is desirable smaller volume;
- — soda and citric acid.
Instruction
1. The most widespread way of damage of jam is its zasakharivaniye. There is it because at the first preparation for syrup used too much sugar. To correct this shortcoming, having kept at the same time taste and color of berries, it should be boiled thoroughly once again. It is the best of all to make it on a water bath — to put a jar of jam in a deep pan with water and to warm up on slow fire until all sugar isn't dissolved. If jam dense, it is possible to add several tablespoons of boiled water. Process is not fast, sugar can be dissolved several hours, but at such way the quality of a product won't change. It is possible to make it quicker — to pour the become candied jam in a pan and to boil thoroughly on slow fire. After sugar remelting it is necessary to add either a quarter of a teaspoon of citric acid, or a spoon of lemon juice. Such preparation should be used first of all, it won't be able long to be stored.
2. If on jam the mold appeared, it can be digested too. If the mold isn't enough, then (about 5 centimeters) should be skimmed and thrown out, and then to estimate gustatory qualities of the remained product. If the characteristic taste and a moldy odor isn't caught, then it is necessary to pour the remained jam in a pan, to add sugar (a glass on 3 liters) and to boil thoroughly before total disappearance of foam. Scummed when cooking too it is better to throw out. But if bank it was stored very long (about a year), it is a lot of mold and its smell is caught, then it is better not to risk and throw out. Be sorry about time spent once, works and sugar isn't necessary. Jam generally grows mouldy because put not enough sugar in it and banks were insufficiently well sterilized.
3. The lack of sugar, and non-compliance with technology of preparation can become the fermentation reason both too. The begun to ferment, sour jam can be digested with addition of sugar too, but it will help only if process was taken right at the beginning, and color and taste of a product didn't change. Then it is possible to remove the appeared foam and to boil jam, having added sugar and a teaspoon of soda. But it is better not to waste time — quite perhaps that even at careful boiling color, the aroma and taste will be lost, not to mention useful qualities. It is the best of all to make domestic wine or fruit liqueur of such jam. Drink will turn out not really strong, but tasty, and that is important — natural. Wine will turn out that more tasty, than it is more than grades of berries and fruit at production will be used.