How to use candied jam. Recovery of candied jam: is it possible to return the consistency to the product? Why sugar does not dissolve in jam

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

Of course, you can use such a dessert without additional processing. But sugar cubes 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 bendable wooden napkin and water:

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

You can melt the product in another way by putting it out of 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. Again laid out in banks and rolled up.

What to do with candied jam?

Due to the fact that after heating the product remains liquid only until it cools completely, smearing 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 the candied form. Prepare delicious marshmallow (raspberry, currant, apricot and apple jam are perfect for this):

Cut the finished product into random pieces or strips, sprinkle with coconut or powdered sugar, arrange in paper bags or glass jars.

Surely it happened with every housewife that conservation, blanks did not turn out as 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 bun. The jam has dried up. There are 2 options - "reanimate" the jam and use it as it is.

There are two ways to make a 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 jars of candied jam in a pot of water and heat until sugar dissolves.

"Remade" jam should be eaten as quickly as possible. Also, from candied jam, you can cook compote, make filling for pies and pies.

A very thick jam can make a good marshmallow. To do this, transfer it to the pan. Place the container on a small fire. You can add more powdered sugar to the jam so that it becomes even more viscous during the heating process. Line a baking sheet with parchment paper and brush lightly with vegetable oil. Spread the fruit mixture in an even layer about 5 mm 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.

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.

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 has become 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.

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 water. Pour boiling water into a container with raisins and berry-fruit mass.
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. 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

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 - 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.

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

Cherry jam is an excellent independent delicacy. It is rich in vitamins and helps to keep the body in good shape. Recipes with cherry jam are varied: it can be added to pies and other pastries, 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 harvesting and canning. But the recipe for cherry jam has some features. Next you will learn:

How long to cook cherry jam

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

First, the berries must be covered with sugar and left to infuse for 4 to 7 hours. After simmering the cherries over low heat until boiling, let it boil for 5 minutes and remove from the stove. After 20 - 30 minutes, the berries are again put on fire, brought to a boil, boiled for 5 minutes and removed. This should 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 go, 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 jams take a little longer to cook. If liquid suits you, then the cooking time can be reduced.

One remark needs to be added to the question of how cherry jam is cooked. Do not forget to stir the cherry jam and remove the foam. This should be done every 5 - 7 minutes.

Proportions of sugar and cherries for jam

How to cook delicious cherry jam for the winter and how much sugar to take for this? These questions are always at the forefront.

The most common ratio of berries to sugar is 1:1. By adding sugar from this calculation, you definitely can't go wrong.

For those who like sweeter cherry jam, you can take 1.3 kg of sugar per 1 kg of cherries. Plus, it preserves the jam better. The more sugar, the less chance of mold and fermentation in cherry jam.

If the berries themselves are sweet enough, 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, the selection of the right dishes plays an important role.

The brewing vessel 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 a “native” lid. In this case, the jam can be protected from dust and insects during the breaks between cooking.

Such requirements are met by special basins and pans made of stainless steel. You can take and enameled dishes. Copper and aluminum containers are undesirable: during the cooking process, harmful chemicals can enter the cooked product. 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. Jam should be stirred periodically, and also remove the boiling foam. So keep a spatula or spoon nearby.

Preservation of cherry jam is not very difficult. Ready jam should be poured into sterilized glass jars up to 1.5 liters. A larger volume should not be taken because of the high probability of jam molding after opening it. It is unlikely that you will eat two liters of jam in one or two meals, right?

Storing cherry jam

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

Before you remove the cherry jam for storage, you need to carry out one procedure. Jars of hot jam are turned over, wrapped in a warm cloth and left to cool. So you reduce the likelihood of "exploding" jars of jam.

If the jam was rolled up in sterilized jars, properly boiled and sealed tightly, it can be stored for up to 3 years in a dark, cool 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 the sterilization of the jar.

Shelf life of cherry jam with pits

The issue of storing cherry jam with pits must be approached with great care. 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 consume all of the pitted cherry jam in less than a year, then it is best 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 cook cherry jam so that it turns out tasty, pleasant to look at and does not deteriorate during storage? After all, sometimes cherry jam, the recipe for which you can find in this catalog, turns out to be too liquid, candied and moldy. Read below about why this happens and how to avoid unwanted problems.

Why does cherry jam turn out to be liquid and not thicken?

Cherries picked in a rainy summer absorb excess water. This can cause the cherry jam to turn out liquid.

When preparing jam from berries and fruits, gelatin should not be used: during long-term 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, upon the onset of the desired density, pour berries. So 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 turned out to be liquid?

The problem of obtaining the desired consistency of jam is quite acute. Many housewives are wondering how to cook 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 cook a little more. For example, redcurrant juice is able to give cherry jam the desired density 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 be candied for three reasons:

Wrong preparation:

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

Incorrect storage:

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

Why did cherry jam turn brown?

Most often, cherry jam loses its aesthetic appearance and turns brown as a result of digestion. Too long cooking time can not only destroy all the useful 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, to the battery).

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

There is an original recipe for using fermented jam. In 300 ml of jam, put 1 teaspoon of soda, 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 like a pie: about 50 minutes in an oven preheated to 200 degrees.

What should I do if the cherry jam is moldy / moldy?

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

In extreme cases, you can cook the workpiece a little. Add 1 cup of sugar to 1 liter of jam and simmer for about 10 minutes after boiling.

What to do if cherry jam foams?

If the jam foams a lot during cooking, then do not worry. This means that the berries were picked in a rainy summer and absorbed too much water. Perhaps such jam will 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 a 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 is no exception), sugar must be added. Moreover, its amount, as a rule, is half of the entire finished product, which negatively affects not only the figure, but also tooth enamel, the problems of allergy sufferers and diabetics;
• the substance contained in the seeds of cherries - amygdalin, after a long time of storage (more than a year), begins to release hydrocyanic acid, which can be fatal to humans. Therefore, housewives who only recognize recipes for cherry jam with pits must follow one rule: either remove the pits from the berries before cooking or eat the finished jam faster than a year.

The benefits and harms of cherry jam during pregnancy

Pregnant women often change their taste preferences, indulging the whims of a changing hormonal background. The result of such experiments can be the absorption of salted tangerines or ice cream with pepper, but often 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 jam will increase the immunity of the expectant mother;
• calcium will strengthen teeth and bones, which during pregnancy give in to a huge load;
• folic acid favorably affects the development of the nervous system of the baby;

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 in consuming too many carbohydrates contained in jam;
• caring mothers seeking to avoid hydrocyanic acid poisoning should not use cherry jam with seeds.

For the same reasons, cherry jam should not be given to young 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 a pediatrician. If the doctor observing the child does not notice any abnormalities, then he can give permission for the use of cherry jam.

You should start with one or two spoons of jam. If during the day the child does not have rejection or allergies, then you can safely eat jam.

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

Cherry jam calories

Cherry jam is the least nutritious of all those made with sugar. Average energy value per 100 gr. - 260-300 Kcl and 68 gr. carbohydrates.

Is it possible to have cherry jam with an ulcer?

Those suffering from a stomach or duodenal ulcer are not recommended to eat cherries and all its derivatives, including jam. The final answer can only be given by your attending physician, who knows all the features of the course of the disease.

Is it possible to have cherry jam with gastritis?

During an exacerbation of gastritis, cherry jam is strictly prohibited. Only when remission sets in, you can treat yourself to a spoon - another cherry jam. Of course, after consulting with your doctor beforehand.

Is it possible to have cherry jam with 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.

During the decrease in the exacerbation of pancreatitis, you should consult with your doctor about eating cherry jam. If a doctor who knows all the features of the course of the disease does not mind, then sometimes you can treat yourself to a spoon - another cherry jam.

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