Why jam is candied and what to do about it
Content
Why the jam is sugar
Jam is a tasty product with a pleasant fruity aroma. It can be consumed neat, added to tea, and used as one of the main ingredients for baking. Over time, the sweet mass can become covered with sugar crystals - the jam is sugared. The taste of the product has changed accordingly.
The first reason for the appearance of white crystals in a jar of fruit mass is called non-compliance with the technology for preparing the product. So, a large amount of honey or granulated sugar leads to the formation of sugar crystals. However, if the amount of this ingredient is significantly reduced, mold may appear in the dessert jar.
Forgot to close the jar tightly with the lid? Did you eat the sweet fruit mass and leave the spoon in the jar? Unfortunately, violation of simple recommendations in matters of storage and non-observance of food hygiene rules lead to food spoilage. To preserve the taste and aroma of the jam for a long period, store it in the refrigerator. Remember to seal the container tightly.
Video "How to Fix Candy Jam"
In this video, the chef will tell you how to fix candied jam.
How to revive a dessert
If the jam is sugared, do not rush to throw away the contents of the jar. Let's figure out what to do with candied jam.
Wine
Let's try to make delicious homemade wine. During the preparation process, you will need 1 liter of sweet berry and fruit mass, 1 liter of purified drinking water and 50 g of raisins.
- Melt the candied mixture in the microwave or water bath. Pour the jam into a prepared 3L jar.
- Add raisins.
- Boil water. Pour boiling water into a container with raisins and berry-fruit mixture.
- Close the jar tightly. Move it to a dark and cool place.
- After 12-14 days, strain the liquid. Wash the jar thoroughly and pour the strained wort into it.
- Use a medical rubber glove that is filled with gas instead of a lid.
- Place the container in a dark and cool place. When the glove is deflated, strain and bottle the wine.
The drink can be consumed in 1–1.5 months.
Bakery products
Baking can improve the situation with candied jam. To bake a delicious fruitcake, prepare:
- candied fruit and berry mass - 1 glass;
- flour - 2 cups;
- soda - 1 tsp;
- lemon juice;
- eggs - 2 pcs.;
- a pinch of salt and powdered sugar for dusting.
Beat eggs with salt. Add citric acid slaked baking soda. Pour in the melted jam and mix thoroughly. Add flour sifted through a sieve. Knead the dough well. The consistency of the ready-to-bake dough should be similar to sour cream.
Lubricate the muffin pan with vegetable oil, sprinkle with semolina or flour. Pour the dough into a mold and place in the oven. The baking time of the cake is 50 minutes. The degree of readiness can be checked with a toothpick or skewer.
How to Prevent Sugaring
Maintaining the proportions of all ingredients helps to avoid sugar jam in the jam. Cooking any dish "by eye" has certain risks.
The amount of honey or granulated sugar is selected taking into account the degree of acidity of berries and fruits. So, raspberries, blackberries, currants, cherries and other fruits and berries with sourness require more glucose. In this case, the amount of sugar should not exceed the amount of berries and fruits.
According to the opinions of experienced chefs, it is recommended to use the "intermittent cooking" method when making jam. Put the container on fire and bring its contents to a boil. Boil the dish for 10-20 minutes. Remove bowl from heat and let the syrup cool. Repeat the procedure several times, while remembering to monitor the transparency of the berries and fruits. If they darken or become cloudy, the jam is overcooked.
Berries and chopped fruits should be clear in appearance. It is not difficult to check the readiness of the dish: put a small amount of syrup on a plate and observe its consistency. If the syrup spreads, the jam must be boiled.
A drop of syrup, which did not float and retained its shape, indicates the readiness of the dish.
Many aspiring cooks are wondering if something can be done to prevent the jam from getting sugared in the jar. At the end of cooking, add starch syrup to the syrup (approximately 150-200 g per 1 kg of unprocessed berries or fruits). Citric acid will help to avoid the appearance of sugared plaque. Dissolve 4–5 g of citric acid in 50 ml of hot water, add the mixture to the jam at the end of the cooking procedure.