Jam - one of the most ancient sweeties which was cooked still by ancient Greeks from honey, a quince and other fruit. It is especially pleasant to eat such delicacy with fragrant pastries in the cold winter. It is stored long enough, however as a result of the different reasons jam can become candied over time that will spoil not only appearance, but also taste of this remarkable dish.
For what reasons jam can become candied
First of all, it results from long and wrong storage of a product. If there is a jam directly from banks, crystals of sugar and other parts of products which will promote its zasakharivaniye can quite get there. This process can be aggravated if to store in the fridge, and even in a case, untightly close container with jam.
This product can become candied also as a result of the wrong preparation. Usually it happens because of addition of too large number of honey or granulated sugar. At the same time the lack of these products can lead to emergence of a mold in jam therefore at its cooking it is necessary to observe surely a sugar dosage in relation to amount of fruit or berries.
Also happens that jam becomes candied because of too long cooking. Then syrup becomes very thick, and fruit and berries lose the taste and aroma. In turn half-cooked syrup can also lead to a delicacy zasakharivaniye, especially if sugar completely wasn't dissolved in preparation time.
How to avoid a jam zasakharivaniye
It is very important to observe a dosage of ingredients in preparation time of jam. Each recipe and different fruit assume addition of a certain amount of sugar. But, anyway, it shouldn't be more, than berries or fruit. It is necessary to cook jam before full dissolution of granulated sugar. At the same time it is better to use faltering cooking, that is to boil a dish of 10-15 minutes, to allow it to cool down several hours, and then again to bring to the boil. Thanks to it sugar will be dissolved much better, and fruit will stronger become impregnated with syrup and at the same time won't manage to lose the aroma. As soon as berries or fruit cut with segments begin to become transparent, jam should be removed from fire, otherwise it will be already digested. If ingredients strongly darkened, jam means, most likely, in a consequence will become candied. At the same time it shouldn't be rolled up earlier, than you will feel how fruit and berries will begin to give the taste and aroma. Correctly cooked jam shouldn't spread if to drip it on a plate. For prevention of a zasakharivaniye it is also possible to add 3-5 g of the citric acid which is previously dissolved in 50 ml of hot water at the end of cooking. And in preparation time it is necessary to remove a skin constantly carefully. Well and, at last, it is necessary to display a ready-made product in the sterilized glass jars and to roll up them also sterilized covers. The cooled-down jam should be stored either in the basement, or in the fridge.