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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 the culinary “tricks” of the resuscitation of a delicious and fragrant dessert.
Why is jam sugary?
Jam is a tasty product with a pleasant fruity aroma. It can be consumed in its pure form, added to tea, used as one of the main ingredients for baking. Over time, the sweet mass may become covered with sugar crystals – the jam is candied. Accordingly, the taste of the product has changed.
The first reason for the appearance of white crystals in a jar with 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 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 recommendations in matters of storage and non-compliance with food hygiene rules lead to spoilage of products. In order for the jam to retain 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 cook will tell you how to fix candied jam.
How to revive 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 jam that has been candied.
Wine
Let’s try to cook delicious homemade wine. In the cooking process, you will need 1 liter of sweet berry-fruit mass, 1 liter of purified drinking water and 50 g of raisins.
- Melt the candied mass in the microwave or in a water bath. Pour the jam into the prepared 3 liter jar.
- Add raisins.
- Boil water. Pour boiling water into a container with raisins and berry-fruit mass.
- 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.
- Instead of a cap, use a medical rubber glove that will fill with gas.
- Put the container in a dark and cool place. When the glove deflates, strain and bottle the wine.
It will be possible to drink the drink in 1–1,5 months.
Bakery products
Baking can fix the situation with candied jam. To bake a delicious fruit cake, cook:
- 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.
Whisk eggs with salt. Add soda slaked with citric acid. Pour in the melted jam and mix thoroughly. Pour the flour sifted through a sieve. Mix well. The consistency of the dough ready for baking should be similar to sour cream.
Lubricate the muffin baking dish with vegetable oil, sprinkle with semolina or flour. Pour the batter into the mold and place in the oven. Cake baking time is 50 minutes. The degree of readiness can be checked with a toothpick or a skewer.
How to prevent sugaring
Compliance with the proportions of all ingredients helps to avoid candied 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 number 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 the fire and bring its contents to a boil. Boil the dish for 10-20 minutes. Remove bowl from heat and let syrup cool. Repeat the procedure several times, while not forgetting to monitor the transparency of berries and fruits. If they darken or become cloudy, the jam is overcooked.
Berries and crushed fruits should be transparent in appearance. Checking the readiness of the dish is easy: drop a small amount of syrup on a plate and look at its consistency. If the syrup spreads, the jam needs to be boiled.
A drop of syrup that has not floated and retained its shape indicates the readiness of the dish.
Many novice cooks are wondering if there is anything they can do to prevent jam in a jar from sugaring. At the end of cooking, add starch syrup to the syrup (approximately 150–200 g per 1 kg of raw 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.