If apple jam fermented

Fermented apple jam can be reanimated by digesting it with the addition of granulated sugar. Jam from jars is transferred to an enamel pan, sugar is added to it (about 200 g of sugar per 1 liter of jam) and boiled for about 10 – 20 minutes (depending on the amount).

The digested product is rolled up in sterilized jars. It is recommended to take a small volume of jars, and eat the apple jam itself as soon as possible. It is better to put it in the refrigerator, since the shelf life of reconstituted jam is short.

Lightly fermented apple jam can be used as a filling for sweet baked goods. Then it is not necessary to bother with additional cooking.

If the jam is too sour, you can add baking soda to it when boiling again to help neutralize excess acid. Enough 1 teaspoon of baking soda per liter.

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