What to do if the jam is moldy: is it possible to digest

A white, yellowish, or green moldy film on food is a colony of fungi. Moisture and oxygen are necessary for their reproduction. A loosely closed jar immediately attracts fungal spores. There are many reasons why homemade jam gets moldy:

• too moist fruits were selected;

· On the day of conservation there was high humidity;

· There is not enough sugar in the composition;

· The jam was boiled a little. The fruit did not have time to be saturated with sugar as it should;

· The product has been stored in a damp place;

· The jars were poorly sterilized or not properly sealed.

· Too much air space remained between the jam surface and the lid.

One reason is enough for the product to be affected by fungi.

For preservation to be successful, you need to cook the jam on a warm, dry day. In sterilized jars, they pour very hot jam, fresh from the fire. It is important to leave 3-6 mm of empty space under the cover. Additional protection is wax or parchment paper. It is wrapped around the lids of cans that are still hot and tied tightly.