Restoring candied jam: is it possible to restore the consistency of the product? Sugaring jam Sugar does not dissolve in jam.

What could be better on long winter evenings than getting the whole family together over tea! Cozy lampshade light, fragrant tea in your favorite cups and fragrant jam. Cherries floating in thick syrup evoke memories of carefree summer days. Wonderful, isn't it?

Cherry jam is an excellent independent delicacy. It is rich in vitamins and helps keep the body in good shape. Recipes with cherry jam are varied: it can be added to pies and other baked goods, or it can be used to make homemade wine.

Cherry jam is popularly called “royal” for its rich ruby ​​color and rich taste. There are many recipes for making cherry jam. And, despite the variety of recipes, even experienced housewives often have a question: how to cook cherry jam so that it turns out tasty, does not lose its beneficial properties and is stored for as long as possible? The answers to these and other questions can be found below.

How to make cherry jam

Proper cooking of cherry jam implies compliance with some general rules for preparation and canning. But the cherry jam recipe has some peculiarities. Next you will learn:

How long does it take to cook cherry jam?

The cooking time for cherry jam depends on the specific recipe. If you make five-minute jam, then the total cooking time will not exceed 15 - 20 minutes.

First, the berries need to be covered with sugar and left to infuse for 4 - 7 hours. Then cook the cherries over low heat until boiling, let simmer for 5 minutes and remove from the stove. After 20 - 30 minutes, the berries are put back on the fire, brought to a boil, cooked for 5 minutes and removed. This needs to be done two or three times. The finished jam is poured into sterilized jars and tightly closed.

If you plan to cook cherry jam for the winter in one step, then the continuous cooking time will be about 30 - 40 minutes over low heat. It all depends on the initial juiciness of the berries and the desired consistency of the jam. Thicker jam needs to be cooked a little longer. If you are satisfied with liquid, then the cooking time can be reduced.

One note needs to be added to the question of how cherry jam is made. Don’t forget to stir the cherry jam and skim off the foam. This should be done every 5 - 7 minutes.

Proportions of sugar and cherries for jam

How to make delicious cherry jam for the winter and how much sugar to use? These questions are always among the first.

The most common proportion of berries to sugar is 1:1. You can't go wrong adding sugar at this rate.

For those who like sweeter cherry jam, you can use 1.3 kg of sugar per 1 kg of cherries. In addition, the jam is better preserved this way. The more sugar, the less likely it is for mold and fermentation to occur in cherry jam.

If the berries themselves are quite sweet, then you can take 0.7 kg of sugar per 1 kg of cherries.

Necessary set of dishes

In the question of how to make cherry jam, selecting the right utensils plays an important role.

The cooking container must be durable and resistant to oxidation. It is better if it has a wide flat bottom and low sides. And it’s very good when the container can be tightly closed with its “native” lid. In this case, the jam can be protected from dust and insects during breaks between cooking.

These requirements are met by special basins and pans made of stainless steel. You can also use enamel dishes. Copper and aluminum containers are undesirable: during the cooking process, harmful chemicals can enter the product being prepared. For example, copper ions can destroy the ascorbic acid contained in the berries and negate all the benefits of cherry jam.

During the cooking process you will need a spatula or slotted spoon. It is better if it is wooden: excess contact of the metal with the jam is undesirable due to the possible oxidation of the former. The jam needs to be stirred periodically, and the boiling foam must be skimmed off. So keep a spatula or spoon nearby.

Preserving cherry jam is not very difficult. The finished jam should be poured into sterilized glass jars with a volume of up to 1.5 liters. You should not take a larger volume due to the high probability of the jam becoming moldy after opening it. It’s unlikely that you’ll eat two liters of jam in one or two sittings, right?

Storing cherry jam

Cherry jam should be stored in hermetically sealed jars. Place the jars of jam in a cool place, out of direct sunlight.

Before storing cherry jam, you need to carry out one procedure. Jars of hot jam are turned over, wrapped in a warm cloth and left to cool. This will reduce the likelihood of your jam jars exploding.

If the jam was rolled into sterilized jars, properly boiled and sealed tightly, it can be stored for up to 3 years in a cool, dark place. An open jar of jam should be kept closed in the refrigerator. The shelf life of such jam will be from two weeks to three to four months: it all depends on the amount of sugar in the product and the quality of sterilization of the jar.

Shelf life of cherry jam with pits

The issue of storing cherry jam with pits must be approached with great caution. The seeds of the berries contain the substance amygdalin, which after some time begins to decompose. One of the decomposition products is hydrocyanic acid, a deadly substance for the human body. Therefore, jam with seeds should be used within a year.

If you do not plan to use all the cherry jam with pits in less than a year, then it is better to remove the pits from the berries before making the jam.

Subtleties and secrets for those who want to make the most delicious cherry jam

How to make cherry jam so that it turns out tasty, pleasant to look at and does not spoil during storage? After all, sometimes cherry jam, the recipe for which you can find in this catalog, turns out to be too liquid, becomes sugary and moldy. Read below to learn why this happens and how to avoid unwanted problems.

Why does cherry jam turn out liquid and not thicken?

Cherries picked in rainy summers absorb excess water. This may cause the cherry jam to turn out runny.

When preparing jam from berries and fruits, gelatin should not be used: during prolonged cooking, it loses its properties and spoils the taste of the finished jam. It is better to add some chopped apples, currants or gooseberries to the jam.

Another option to make cherry jam thicker is to boil the syrup longer, into which then, when the desired thickness has reached, add the berries. This way the berries will remain whole and juicy, and the syrup will acquire a beautiful ruby ​​color and become thick.

What to do if the cherry jam turns out liquid?

The problem of obtaining the desired consistency of jam is quite acute. Many housewives are wondering how to make cherry jam for the winter so that it turns out thick?

If you are not satisfied with the consistency of the finished jam, try adding a little pectin to it and cooking it a little more. For example, red currant juice can give cherry jam the desired thickness without interrupting the natural taste.

Why is cherry jam bitter?

It's all about amygdalin - a substance contained in the seeds of berries. It gives the jam an almond flavor. With a large number of berries, this substance can make the jam bitter.

Another reason for an unpleasant aftertaste can be a saucepan with sugar syrup forgotten on the stove: after the sugar burns, the taste of burnt sugar will remain in the jam.

Why is cherry jam candied?

Cherry jam can become sugary for three reasons:

Improper preparation:

• adding too much sugar or honey to the syrup can lead not only to sugaring, but also to the appearance of mold;
• boiling the syrup for too long, during which the berries give up all their juice, the liquid evaporates and the jam crystallizes;

Incorrect storage:

• a jar that is not hermetically sealed, into which air enters, drying out the contents, spoons left in the jar, and foreign substances getting into the jam can also cause sugaring.

Why did the cherry jam turn out brown?

Most often, cherry jam loses its aesthetic appearance and turns brown as a result of digestion. Cooking for too long can not only destroy all the beneficial properties of cherries, but also worsen its appearance and taste.

What to do if cherry jam has fermented?

Most often, wine or moonshine is made from fermented but not moldy jam.

1 liter of fermented jam is poured into a five-liter jar, 1.5 liters of water and a glass of sugar are added. A pierced rubber glove is put on top; The jar is hermetically sealed and placed in a warm place (for example, next to a radiator).

When the glove is deflated, the resulting material must be filtered through cloth or gauze. Add 1.5 cups of sugar to the mash. The resulting material is bottled and left to infuse for two months.

There is an original recipe for using fermented jam. Put 1 teaspoon of soda in 300 ml of jam and wait 5 minutes. Add 2 chicken eggs, 2 tablespoons of sugar and 300 g of flour. Knead the dough and make pancakes. You can pour it into a mold and bake it like a pie: about 50 minutes in an oven preheated to 200 degrees.

What should I do if my cherry jam becomes moldy/moldy?

For mold to develop, oxygen is needed, which is not present in the lower layers of jam. Therefore, you just need to remove the mold and throw away the top 2 - 3 centimeters of the product. The remaining jam can be safely used for its intended purpose.

As a last resort, you can cook the preparation a little. Add 1 cup of sugar to 1 liter of jam and cook over low heat for about 10 minutes after boiling.

What to do if cherry jam foams?

If the jam foams a lot during cooking, then there is no need to worry. This means that the berries were picked in a rainy summer and absorbed too much water. This jam may need to be cooked a little longer.

If cherry jam foams in sealed jars, then it is likely that it has fermented. In this case, the jar needs to be checked for the characteristic smell of fermentation. How to use fermented jam, read above.

The benefits and harms of cherry jam

Benefit cherry jam is due to the presence of the following elements in it:

• vitamins of groups C, B1 and B2, PP, which increase the body's resistance to diseases, strengthen the immune system and fight viruses;
• potassium, iron and magnesium, which increase the level of hemoglobin in the blood;
• folic acid and vitamin B9, which contribute to the organic functioning of the circulatory and immune systems.

Harmful properties cherry jam:

• In all jam recipes (and cherry jam is no exception), you need to add sugar. Moreover, its quantity, as a rule, is half of the entire finished product, which negatively affects not only the figure, but also tooth enamel, problems with allergies and diabetics;
• a substance contained in cherry pits - amygdalin, after a long period of storage (more than a year), begins to release hydrocyanic acid, which can be fatal to humans. Therefore, housewives who only accept recipes for cherry jam with pits must follow one rule: either remove the pits from the berries before cooking or eat the finished jam in less than a year.

The benefits and harms of cherry jam during pregnancy

Pregnant women often change their taste preferences, indulging in the whims of changing hormonal levels. The result of such experiments may be the consumption of salted tangerines or ice cream with pepper, but often the requests can be much more modest and a lady in an “interesting position” will wish for cherry jam.

What is benefit cherry jam for a pregnant woman?

• ascorbic acid contained in the jam will increase the immunity of the expectant mother;
• calcium will strengthen teeth and bones, which are subject to enormous stress during pregnancy;
• folic acid has a beneficial effect on the development of the baby’s nervous system;

However, for some groups of expectant mothers, cherry jam can bring harm:

• Allergy sufferers may react to cherries with a rash and swelling;
• diabetics are contraindicated from consuming too many carbohydrates contained in jam;
• caring mothers trying to avoid hydrocyanic acid poisoning should not consume cherry jam with pits.

For the same reasons, cherry jam should not be given to small children (under 3 years old) and people of all ages who are at risk (allergy sufferers and diabetics).

The benefits and harms of cherry jam during breastfeeding

Before adding cherry jam to the diet, a nursing mother should definitely consult with her pediatrician. If the doctor observing the child does not notice any abnormalities, then he can give permission to use cherry jam.

You should start with one or two spoons of jam. If the child does not develop any rejection or allergies within 24 hours, then you can safely eat the jam.

Remember that cherry jam must be fresh and of high quality. Most often, ready-made store-bought jam does not meet these requirements. Therefore, it is better to make cherry jam yourself, a simple recipe for which you can find here.

Calorie content of cherry jam

Cherry jam has the least calorie content of all jams made with sugar. Average energy value per 100 g. - 260-300 Kcl and 68 g. carbohydrates.

Is it possible to have cherry jam for an ulcer?

Those suffering from stomach or duodenal ulcers are not recommended to eat cherries and all their derivatives, including jam. Only your attending physician, who knows all the features of the course of the disease, can give a final answer.

Is it possible to have cherry jam for gastritis?

During an exacerbation of gastritis, cherry jam is strictly prohibited. Only when remission occurs can you treat yourself to a spoonful of cherry jam. Of course, after consulting with your doctor first.

Is it possible to have cherry jam for pancreatitis?

Patients with pancreatitis, especially its acute forms, should completely exclude any jam from the diet. Jam is not recommended due to the large amount of carbohydrates in sugar, the consumption of which during illness should be reduced as much as possible.

When reducing the exacerbation of pancreatitis, you should consult your doctor about eating cherry jam. If the doctor, who knows all the peculiarities of the course of the disease, does not mind, then sometimes you can treat yourself to a spoonful of another cherry jam.

Cherry jam, recipes with photos for the winter of which you will find on this page, will become an indispensable delicacy on your table!

Candied jam is considered the result of non-compliance with the technology for preparing the sweet-fruit mass or a long period of storage. Today we will share culinary “tricks” for resuscitating a tasty and aromatic dessert.

Jam is a delicious product with a pleasant fruity aroma. It can be consumed in its pure form, added to tea, or used as one of the main ingredients for baking. Over time, the sweet mass may become covered with sugar crystals - the jam has become candied. The taste of the product has changed accordingly.

The first reason for the appearance of white crystals in a jar of fruit mass is said to be non-compliance with the technology for preparing the product. Thus, 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 tightly close the jar with a lid? Have you eaten a sweet fruit mass and left a spoon in the jar? Unfortunately, violation of simple storage recommendations and failure to comply with food hygiene rules lead to food spoilage. To ensure that the jam retains its taste and aroma for a long period, store it in the refrigerator. Don't forget to seal the container tightly.

Video “How to fix candied jam”

In this video, the chef will tell you how to fix candied jam.

How to revive dessert

If the jam has become candied, do not rush to throw away the contents of the jar. Let's figure out what to do with jam that has been candied.

Wine

Let's try to make delicious homemade wine. During the preparation process you will need 1 liter of sweet berry-fruit mass, 1 liter of purified drinking water and 50 g of raisins.

1. Melt the candied mass in the microwave or in a water bath. Pour the jam into the prepared 3 liter jar.
2. Add raisins.
3. Boil the water. Pour boiling water into a container with raisins and berry-fruit mixture.
4. Close the jar tightly. Move it to a dark and cool place.
5. After 12-14 days, strain the liquid. Wash the jar thoroughly and pour the strained wort into it.
6. Instead of a cap, use a medical rubber glove that will fill with gas.
7. Place the container in a dark and cool place. When the glove “deflates,” strain and bottle the wine.

You will be able to drink the drink in 1-1.5 months.

Bakery

Baking can correct the situation with candied jam. To bake a delicious fruitcake, prepare:

• candied fruit and berry mass - 1 cup;
• flour - 2 cups;
• soda - 1 tsp;
• lemon juice;
• eggs - 2 pcs.;
• a pinch of salt and powdered sugar for sprinkling.

Beat eggs with salt. Add soda slaked with citric acid. Pour in the melted jam and mix thoroughly. Pour in the flour sifted through a sieve. Knead the dough well. The consistency of the dough ready for baking should be similar to sour cream.

Grease a muffin pan with vegetable oil and sprinkle with semolina or flour. Pour the dough into the mold and place in the oven. Cake baking time is 50 minutes. You can check the degree of readiness with a toothpick or skewer.

How to prevent sugaring

Maintaining the proportions of all ingredients helps avoid sugaring 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. Thus, raspberries, blackberries, currants, cherries and other sour fruits and berries require more glucose. In this case, the amount of sugar should not exceed the amount of berries and fruits.

According to experienced cooks, it is recommended to use the “intermittent cooking” method when making jam. Place the container on the fire and bring its contents to a boil. Boil the dish for 10-20 minutes. Remove the bowl from the heat and let the syrup cool. Repeat the procedure several times, but do not forget 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 transparent in appearance. It’s easy to check if a dish is ready: drop a small amount of syrup onto a plate and take a closer look at its consistency. If the syrup spreads, the jam needs to be cooked further.

A drop of syrup that does not float and retains its shape indicates the dish is ready.

Many novice cooks wonder if there is anything they can do to prevent the jam from becoming sugary 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 avoid the appearance of sugary 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.

Jam can become sugary for various reasons: due to violation of cooking technology, improper storage, or the use of low-quality lids. If you overcook the product and pour it into jars some time after preparation, the risk of sugaring increases several times.

This dessert, of course, can be used without additional processing. But pieces of sugar do not always dissolve in other dishes, depriving gourmets of pleasure during the meal. The best way to remove excess sugar is to reheat the jam!

Step-by-step resuscitation of candied jam

To process the product you will need a saucepan, a flexible wooden napkin and water:

To preserve the maximum amount of vitamins, try to use wooden spoons to mix the product.

You can melt the product in another way by placing it from the jar into a clean pan. If the first option is suitable when the jam does not want to be removed from the container, then this method is good for “working on mistakes” with a relatively fresh dish.

As soon as the jam is transferred, add 3 tbsp. l. water (per 1 liter) and bring to a boil over low heat. Place them in jars again and roll them up.

What to do with candied jam?

Due to the fact that after heating the product remains liquid only until it cools completely, spreading it on sandwiches or using it where cold jam is needed is not the best option. If you don't know where to use the melted treat, use it directly in candied form. Prepare a delicious marshmallow (raspberry, currant, apricot and apple jam are ideal for this):

Cut the finished product into arbitrary pieces or strips, sprinkle with coconut flakes or powdered sugar, and place in paper bags or glass jars.

Jam is considered one of the most beloved and widespread delicacies. It was known about it several centuries ago. For example, the inhabitants of Ancient Greece prepared it from quince with the addition of honey. This tasty and healthy product is also good because it has a long shelf life. However, some housewives often have a question: why is the jam sugared? You will learn what to do in such situations from today's article.

Most common reasons

This may occur due to improper preparation of the product. In this case, the cause is an excessive amount of honey or sugar. However, the lack of these ingredients provokes the appearance of mold. So that in the future you do not have a question about why the jam is contaminated, during its preparation you must strictly follow the recommended ratio of all components.

Another reason is improper storage of the product. If you enjoy it straight from the jar, it is possible that particles will get into the container, contributing to its sugaring. The process is often aggravated by the fact that the jam is stored in non-hermetically sealed containers.

Another equally common reason is an unreasonably long cooking time. As a result, the syrup begins to thicken, and the berries and fruits become less aromatic. Those who are trying to figure out why jam is candied will be interested in the fact that semi-finished syrup can also be the reason for this.

How to avoid such trouble?

To prevent sugaring at the end of cooking, you can add to the product a solution prepared from three grams of citric acid and fifty milliliters of hot water.

Having figured out why the jam is candied, you need to cook it until the sugar crystals are completely dissolved. Many experienced cooks recommend using the so-called intermittent technology. Thanks to this, the fruits will not have time to lose their natural aroma and will be better saturated with syrup.

So that you don’t have any further questions about why quinces or pears are candied, you need to add the same amount of sugar for every kilogram of fruit and berry raw materials. It is extremely important to strictly adhere to the recipe and observe the recommended dosage of all components of the future treat.

A mandatory condition, the observance of which allows you to obtain a tasty and healthy delicacy, is transparency. It is considered one of the most important indicators of product readiness. As soon as the peaches become translucent, they need to be removed from the heat.

It is equally important to monitor the location of fruit and berry raw materials. If the plant components are at the bottom of the dish, then you either did not finish cooking the delicacy, or you did not make the syrup thick enough. Constantly floating fruit indicates that they simply have not been brought to the required condition.

Secrets to saving spoiled treats

Having understood why jam is candied, you need to pay attention to several simple but quite effective ways to preserve the product. If the not fully cooked delicacy begins to sour, it is recommended to put it on the fire again. During re-cooking, sugar is periodically added to it. You can remove it from the stove only after foam stops appearing in the jam.

You should not immediately get rid of the candied product. You can add a small amount of water to it and boil for five minutes. After this, the hot delicacy should be poured into pre-sterilized jars and rolled up.

Surely it has happened to every housewife that conservation and preparations did not turn out the way we would like. For example, you can open a jar of jam for tea, and it turns out that you cannot scoop this jam with a spoon or spread it on a crispy roll. The jam has become candied. There are 2 options - “reanimate” the jam and use it as is.

There are two ways to make an edible product from candied jam:

1. Add water at the rate of 1/4-1/2 cup per liter of jam and boil for 3-5 minutes. Pour hot jam into jars and roll up.
2. Place the jars of candied jam in a pan of water and heat until the sugar dissolves.

“Remade” jam should be eaten as quickly as possible. You can also make compote from candied jam and make a filling for pies and pies.

Very thick jam can make a good marshmallow. To do this, transfer it to a saucepan. Place the container on low heat. You can add more powdered sugar to the jam to make it even more viscous during the heating process. Line a baking tray with baking paper and lightly grease with vegetable oil. Spread the fruit mixture in an even layer about 5mm thick and place in the oven overnight, leaving the door slightly ajar. The temperature for drying should be 60-80°C.

Cut the finished marshmallow into strips, roll in powdered sugar and store in paper bags or glass containers.