Even if for jam the best fruit and berries were used, it can be spoiled due to various reasons: lack of sugar, unsterile storage conditions and so on. However sour jam can be reanimated if to cook it once again.
How to digest sour jam
If you noticed that jam began to wander and podkisat, it is necessary to cook it for the second time with addition of sugar. On each kilogram of jam in addition take 500 g of sugar. Shift jam from banks in capacity for cooking, add sugar, 1 tsp soda and you cook on average or slow fire until mix doesn't thicken and the skin won't begin to be allocated. As soon as the skin ceases to be formed on a surface, remove jam from a plate.
If jam became covered by a mold, remove a bad part with a spoon and throw out. Make it at once as soon as you notice white spots of a mold on a surface. Now add half a kilogram of sugar on each kilogram of jam and digest. Cool jam. Then put on a plate and bring to the boil. Such measures will prevent emergence of a mold in the future.
Jam, as a rule, turns sour from a lack of sugar at initial cooking. In addition berry can be spoiled if after cooking you spread out jam in damp capacity. After sterilization surely wait until banks dry up.
Sterilization of cans for jam
Take care of that you had on call sterilized banks for jam. Perform the procedure of sterilization traditionally over steam. For this purpose put on a plate a pan with water. Over a pan put a plastic lattice. On this lattice put glass jars a bottom up. In process of evaporation of water steam is emitted, and the jar it is sterilized. Besides a pan you can put on a plate an iron teapot with water, and establish to bank in a teapot opening. Or you can buy the special device for sterilization of cans. It fastens from above on a teapot. Adaptation is an iron plate at which the opening is ideal to establish to bank.
If jam became candied
If jam became candied, it should be digested too. In this case on each kilogram of jam add one glass of water. You cook mix until it doesn't begin to boil. Remove jam from a plate. When it cools down, shift it in the sterilized jar and roll up. There are special measures preventing a jam zasakharivaniye. During cooking add one spoon of pounded citric acid. Add acid on a knife tip to sour berries jam. Besides, for prevention of a zasakharivaniye of jam add a glycerin spoon on each kilogram of sugar.