How to make quick jam. Why the jam turned out liquid, the secrets of thick jam Cook any jam

During the ripening season of berries and fruits, many housewives make jam, wanting to preserve the fruits until winter. This delicacy is indeed tasty, aromatic and healthy, but often the finished product turns out to be liquid. To avoid such a mistake, you can use different thickeners for jam. They are added to the jam so that the product acquires a bright color and the desired consistency. Details about them are presented in the article.

Using these products is easy, and you don’t need to increase the amount of sugar to prepare the product. The fruit mass is cooked for about 10 minutes. The finished delicacy retains vitamins, the berries remain intact, and the consistency of the jam will be thick. Jam thickeners are used both in industrial settings and in home cooking. You can find various reviews from housewives regarding the use of these products, but most of them use proven methods of making the product thicker.

Choosing a container and components for jam

Every housewife knows the intricacies of preparing her dishes. This is evidenced by numerous reviews that provide tips on how to obtain delicious and healthy desserts. You can prepare jam in a copper, aluminum or enamel container. It is important that it is wide and the walls are low. Then the product heats up evenly and the liquid evaporates better.

Berries and fruits should be collected in sunny, dry weather. The fruits must be ripe and undamaged. The seeds must be removed before heat treatment of the raw materials. If the berries have a thick skin, you can pierce it with a toothpick. If the fruits have produced a lot of juice, it is recommended to drain the excess. It is better to use white sugar, not cane sugar. Moreover, it is not added immediately, but in parts.

Pectin

It is a popular thickener for jam. The word is translated from Greek as “connecting.” It has the ability to dissolve in water, followed by combination with acids and sugar without distorting their taste, so pectin is suitable for producing any gelatinous products.

This substance is a natural chemical compound found in various fruits and vegetables. The most pectin is in apples and pulp - a processed product. It is also found in citrus fruits, pumpkin, and sunflower. Apple pectin is in demand in cooking. It is created by squeezing and concentrating the apple mass, after which the intermediate product is dried. The result is a natural, plant-based polysaccharide, presented in the form of a white powder that has no odor.

Cooking properties

Preserves the aroma of the product. cook with pectin for 10 minutes. For the standard version, when a thickener is not used, it will be necessary to spend more time on heat treatment, and the final product will not be as aromatic and with a sweeter taste.
Berries and fruits remain intact and do not become overcooked. The jam takes on the color of fresh berries.
With this cooking, you get more of the finished product.
Pectin is recognized as a harmless component, but you should not use it often. Due to an overdose, intestinal obstruction and allergies are possible.

Cooking with pectin

The amount of pectin added depends on the sugar and wateriness of the fruit. For 1 kg of fruit it is enough to use 5-15 g of the substance. If the ratio of sugar to liquid is 1:0.5, then 5 g of pectin will be required. At 1:0.25 - up to 10 g. If there is no sugar at all in the jam, then 15 g of pectin can be added per 1 kg.
How to make jam thick? You need to add pectin to the boiled fruit mass, previously mixed with granulated sugar, this will help avoid the formation of lumps. After this, cooking should last no more than 5 minutes so that the gelling properties do not disappear from the substance.

Quitin

The thickener for jam “Quitin”, due to the presence of pectin in its composition, has a gelling effect, so it also does not require long cooking of the dessert. It will take only 5 minutes to prepare it. The product will make the product tastier and healthier, since the vitamins will be preserved.

1 packet of Quitin jam thickener is enough to cook 2 kg of product. It is used to make jam and marmalade. The result is a delicacy with a thick, viscous consistency.

Starch - can I use it?

It is a white powder that is tasteless and odorless. It is obtained from potatoes, rice, wheat and corn. The substance does not dissolve in cold water, but in hot water it becomes a transparent gelatinous mass - a paste. It is used for cooking jelly, compotes, custards, sweet sauces, and sometimes jam.

Starch reduces the taste of the product, so you need to add more sugar and citric acid. How to make jam thick? If the product is liquid, then a few minutes before readiness you should add a little of this substance, which is first diluted in a small amount of water. After this, cooking continues for no more than 3 minutes. The cooled product will be quite thick.

Gelatin

The human body needs amino acids and minerals. They have a beneficial effect on health, skin, nails, and hair. These components are found in gelatin, which is obtained through heat treatment of bones, tendons, cartilage of animals and fish. The substance eliminates the feeling of hunger, so the product is considered dietary. 100 g of gelatin contains only 355 kcal.

Gelatin is used to produce jellied products, creams, ice cream, and jam. Thanks to it, sugar does not crystallize. How to use jam thickener? To prepare the preparation for the winter, you will need berries (1 kg), sugar (1 kg) and gelatin (40 g). The dry substances are mixed and then the sweet product is prepared following the recipe.

Agar-agar

This jam thickener is made from seaweed, which contains iodine, iron, and calcium. The substance is presented in the form of a white powder, tasteless and odorless, and serves as a vegetable substitute for gelatin. Used in confectionery.

The list of advantages of this substance includes the following features:

It contains no fat, so the product is dietary.
Iodine, which agar-agar is rich in, restores the activity of the thyroid gland.
This thickener is of plant origin, and therefore agar-agar can be used by people who adhere to vegetarianism.
Its composition helps cleanse the body and strengthen the immune system.
The properties of the thickener are not lost with cooking.

Although the substance has beneficial properties, you still need to consume it without exceeding the permissible limit, so as not to lead to intestinal upset. It should be borne in mind that agar-agar cannot be combined with wine and fruit vinegar, sorrel, chocolate, and black tea.

How to make jam with this substance? For 1 glass of liquid you need to add 1 tsp. thickener It is filled with water for half an hour, after which it should swell. Then the liquid must be brought to a boil, while the mass must be constantly stirred so that there are no lumps or sediment in it. The resulting solution is poured into the finished jam, which should be mixed thoroughly. After preparation, the product can be placed in jars. Once cooled, agar-agar turns into a clear gel.

Preparation

The recipe for thick jam is simple. It is enough to complete all the steps:

Fruits or berries must be crushed and left for several hours to form juice.
Juicy fruits can be crushed with a blender or processed through a meat grinder, and then drain the puree into a colander.
Excess juice must be drained, leaving the thick part of the fruit, which will be used for jam. It is important, however, that the juice covers almost all the fruits or berries placed in the cooking container.
At the end you should add chopped lemon. It makes the product jelly-like.
Sugar increases the volume of syrup by about 60%.
To prevent the jam from being liquid, sugar should be added gradually, little by little. This way the finished treat will have the required consistency, and the product will not crystallize.

You can use other thickeners mentioned above, which produce an equally tasty and healthy product. It is important to monitor the amount of added substance so that the treat does not turn out too sticky. If the jam will be used to make pies and cakes, you can add a small amount of breadcrumbs to it before use.

Thus, natural jam thickeners allow you to get a wonderful dessert. Each housewife has her own options for making jam, but sometimes you can use proven thickeners, as they make cooking easier. Thanks to them, you get delicious and healthy desserts that retain all the valuable vitamins.

Jam is a preparation often found among the Russian population. It has a sweet taste, is an additive to many desserts, and is beneficial to the human body. On cold winter days, it is very pleasant to drink tea with pastries filled with aromatic jam. Thickeners significantly reduce cooking time and retain all the beneficial substances of berries, fruits and vegetables. The result is a product of ideal consistency with maximum preservation of the beneficial properties of the products.

Sometimes it is necessary to change the consistency of a finished product in order to add it to baked goods, cakes and other desserts. Every experienced housewife should know how to thicken jam at home.

Thickening the syrup while cooking is the easiest task. To do this, you must follow a certain cooking technology:

Prepare the ingredients.
A syrup is made from sugar and water in a saucepan.
Pour fruits or berries into the boiling mass and cook for 5 minutes.
Strain the workpiece and separate them.
Syrup without fruit is boiled for 8 minutes with the addition of lemon juice and the main ingredient is returned.
Stand for 5 minutes. Cool.
Place in jars (sterile) and roll up.

This jam preserves all the vitamins and nutrients of fruits and berries.

There are special thickeners sold in specialized stores. They are simply added with all the ingredients to a cooking bowl, observing the proportions (pectin, agar-agar, gelatin).

Important! Each of these products has its own instructions for use, which must be followed in order to thicken the product. Otherwise, you can spoil the jam by getting a jelly-like mass.

Tips for making thick jam:

It is best to grind the ingredients using a blender; in this form (jam) they will help thicken the delicacy.
Sugar is added in portions to control the amount of syrup. Otherwise, the jam may turn out liquid.
Cooking is carried out in a basin (or any wide container), over low heat (the liquid evaporates, the product is easy to thicken).
Citric acid will help thicken the jam naturally.
Before making jam, the fruits must be dried (there should be no droplets of water on them).
Before starting the process of creating jam, the berries are covered with sugar. When they release the juice, it is removed to make the product thicker.
If you need to thicken liquid jam quickly, use gelatin. To do this, dissolve it in a water bath and lower it into a basin for cooking.

Ready jam

Sometimes the finished product does not meet the owner’s expectations (in consistency). The situation can be corrected using the following tips:

You can thicken it by straining the pieces of fruit and finishing the syrup. A sieve is used for this. The berries remaining on the sieve are transferred to a jar, the syrup is placed on low heat in a saucepan (enamel). Cooking is carried out until the desired consistency is achieved. You need to add a little sugar and lemon acid. Pour the prepared syrup over the berries, cool the jam and store it in the refrigerator.

Important! In this case, excess syrup will definitely remain. It can be used as an addition to desserts and for making compote.

Pectin is an excellent thickening agent for the finished product. Ideal for making jam. To do this, dilute it and add it, stir thoroughly. Pectin is a useful substance for improving digestion.
If the goal is a thick filling for baked goods (pies, buns), then it is advisable to use semolina, flour or starch.

For filling

If a housewife wants to thicken strawberry or cherry jam for filling pies, there are several tricks using improvised means:

Semolina. It has a good neutral taste, which leaves the taste of the product unchanged. Semolina proportions: 1 tsp. per glass of jam or marmalade. The maximum volume for a very liquid product is 2 tbsp. To do this, mix the jam with the cereal and leave it to swell for 15 minutes. Place the mixture on low heat and wait for it to boil. Maintain this temperature for 2-3 minutes, cool the jam.
Corn starch can also help the hostess thicken the treat. The proportions are the same: 1 tsp. starch for 300 g of jam. If you use more than 2 tsp, the taste of the jam may suffer and acquire a starchy aftertaste. This ingredient is added only to a hot product, preheated on the stove. Cook the mixture for 2 minutes.
Flour (any) cannot harm the taste if consumed wisely. Proportions: 1 tbsp. flour for 1 cup of dough. You can thicken the jam by heating it and adding flour. It is necessary to constantly stir the mixture to avoid the formation of lumps.

For baking

The filling for baking is most often thick. Otherwise, the pie may burst, losing its attractive appearance. In order to thicken the filling preparation without losing its taste characteristics, you must use the following additives.

I have loved this activity since childhood, when I didn’t really cook myself, but only helped my mother and grandmother. There is some kind of naturalness, solidity and calmness in this. And if you cook jam in a copper basin, I don’t know why, but you feel like a real lady.

Mom and grandmother always cooked " long". They made sure that the syrup remained clear and the berries retained their shape. To do this, it is boiled for several days - each time only bringing it to a boil and leaving it to infuse before the next heating. I love this kind of jam, but at some point I thought about other options.

Firstly, I always liked the rare, fallen berries more. Like cookie crumbs or meat left on a bone, they have an irresistible charm. And secondly, when the season is in full swing and you really need to cook a lot of fruit, you also start to worry about speed. So I moved on to quick jam.

Berries and fruits

This method works best for strawberries, apricots and plums. It works well with peaches and nectarines. Depending on the volume of fruit, the process takes from 30 minutes to 1 hour. The result is a thick, heterogeneous product with a very bright color and taste of the original product. The necessary ingredients are only the fruits/berries themselves and sugar.

In terms of varieties, medium-sized bright orange apricots with red barrels are best suited ( they are quite sour and juicy, the jam benefits from this). From plums - prunes ( dark oblong plums with a blue coating similar to frost). Any strawberry is suitable, even slightly unripe ones.

Sugar

Like many, I keep trying to put in jam less sugar. But since it is critically important for me that it is stored well all year without refrigeration, I cannot put less than 70% of the weight of fruits/berries. If you have a large refrigerator or cellar, you can lower the proportion to 50% or 25%.

Dishes

In addition to fruits and sugar, you will need cooking utensils and storage containers. In cooking utensils, size matters. The wider the pan, the better. In this case, thanks to the thin layer and large evaporation area, the jam cooks faster and retains maximum color and taste. If you have a copper basin, great. If not, steel and aluminum pans are also quite suitable.

In my opinion, it is most convenient to store in glass jars with ordinary screw caps, of which there are always plenty of them in the household. Through simple home sterilization, they turn into the most reliable container.

How to cook jam

First you need to prepare the fruit. For strawberries, tear off the stems; for apricots and plums, remove the seeds and cut into halves or quarters. Slightly overripe barrels do not need to be cut off, but if mold is visible somewhere, they must be removed.

Prepared fruits need to be weighed and sugar measured in relation to them ( at your discretion, 700 g - 1 kg for jam stored at room temperature, and 250 - 700 g for jam stored in the refrigerator).

In a saucepan with a diameter of 28-30 cm, it is better to cook no more than 3 kg of fruit at a time. And in a smaller pan, there is correspondingly less. If you can’t fit all the fruits into one serving, it’s better to divide them into two or three servings. Otherwise jam You will have to cook it for a long time, which can cause it to turn brown and lose its taste and aroma.

Place the fruit in a saucepan, pour in half a glass of water and put on fire. First on high, and when the water boils, reduce to low. Cover with a lid and cook for about 10 minutes. The fruit should settle and release a lot of juice. If you don’t have time, cook for another 5-10 minutes.

Remove the lid and add sugar. Stir and bring to a boil over medium heat. Now, stirring occasionally, the jam should be cooked without a lid. Depending on the number of fruits/berries and the thickness of the layer, it will take from 20 to 40 minutes. As it cooks, the color will deepen and the syrup will become clearer. It's a pleasure to watch! Taste the jam as you go and add a little lemon juice if you like.

To check readiness, place the saucer in the freezer for 15 minutes. Drop a teaspoon of jam syrup onto a cold saucer, return to the freezer for 30 seconds and remove. If the syrup has set into a firm jelly and does not flow when the saucer is tilted, it is ready. Turn off the fire.

Sterilization

Prepare jars and lids. By volume - from 1 kg of fruit boiled with 1 kg of sugar, approximately 1.6 liters of jam are obtained. The size of the cans doesn't matter. The main thing is that the lids are not damaged and are screwed tightly. Boil the kettle and scald the jars with boiling water ( first of all - inside and outside around the thread). Place the lids in a bowl and also pour boiling water over them. This procedure is far from strict in terms of real sterilization, but it is quite sufficient for storing homemade jam.

Storage

Spill jam the jars need to be hot. If it has cooled down, bring it to a boil again. Fill jars completely. Then screw the caps on tightly. Almost no air gets into a full jar. And due to the fact that the jam cools already in a closed jar, the lid seems to be pulled inward and a very reliable lock is obtained, which then opens with a characteristic click. It is best to store in a dark and as cool place as possible.

And then, on cool winter evenings, take it out, spread it on buns and toast with butter, add it to homemade pies, pour it into porridge or tie a ribbon around the jars and give it to good people with a smile.

Summer is the time to stock up on aromatic northern berries, so that in case of a cold or bad mood, put a jar of raspberry jam or lingonberry jam on the table. We figured out how to make jam so that it turns out delicious. At the end of the text there are three simple recipes.

How to choose a vessel for making jam?

It is advisable to choose a copper pan or basin. Copper is ideal for making jam because it distributes heat evenly. But if there is no such pan, then any with a thick bottom will do. It is better to choose something large in volume so that the berries do not escape during the cooking process. You may also need a wooden spoon for stirring and jars into which you will pour the jam.

How to store jam?

It is best to store jam in small glass jars with a screw-on lid (the lids should be new each time). 250 grams is the ideal size, there will be enough jam for a week or two and it will not have time to spoil.

To prevent jam from turning into wine, be sure to sterilize jars and lids. It will take you 30 minutes, but you will be sure that nothing will spoil. The procedure is actually not very complicated, especially if you have a dishwasher. Place the jars and lids in the dishwasher on the hottest cycle, but without detergent. Or place the still wet jars and lids in the preheated oven for 15 minutes. If you prefer traditional methods, boil the jars and lids in a large saucepan. Remove the sterilized jars and lids with tongs and place them on a clean towel to dry.

How to choose berries and sugar for jam?

Very often I use overripe berries and fruits in jam, but this is not the right choice. Strong berries contain the most pectin, a natural thickener. If you want the jam to be thicker, then choose these berries and fruits. The least pectin is in strawberries and peaches, the most in currants, apples and plums.

Sugar is the main preservative for jam, but you can choose absolutely any sand. Traditional recipes call for taking a kilogram of sugar per kilogram of purified product, and then whatever you like. For example, in a recipe for raspberry jam you need to do this, but in a blueberry jam it is better to add a kilogram of sugar to two kilograms of berries. At the very end of cooking, you can add one or two tablespoons of lemon juice to activate pectin and preserve the taste of fruits and berries.

How to make jam: basic steps

Jam, jam, jam, marmalade, jelly - all these are different ways of preserving fruits and berries, vegetables, nuts and even flowers. When cooking jam, the ingredients tend to retain their shape; jam or confiture - boil over. Marmalade is a jam made from citrus fruits, most often oranges. Jam is puree boiled with sugar. There is also raw jam - in it the ingredients are ground with sugar. And also jelly - for example, from red currant berries.

Once you have decided what you want (jam or jam), start cooking:

For jam, it is better to first boil the sugar syrup in a one to one ratio, and for jam, cover the raw materials with sugar for 20 minutes, or better yet, overnight (this will be faster).
After boiling, you need to cook the resulting substance for 40-50 minutes over high heat so that the water evaporates faster and the pectin begins to work.
At the end of cooking, do not forget to skim off the foam - some people do this all the time, but in general, once, at the end of cooking, is enough. The foam must be removed so that the jam remains transparent.
Pour the hot preserves or jam into the jars, leaving one inch to the top of the jar. Screw the lids on, but not all the way, to prevent the jars from bursting.

How to make jam? Three recipes for Karelia

Raspberry jam

Sort out the raspberries and pour them into a bowl by the glass, sprinkling with sugar. For one glass of berries - one glass of sugar. After this, leave the berries for 2-3 hours. Then put on low heat for 40 minutes until the juice from the berries has soaked up all the sugar. Increase heat to medium and bring to a boil, stirring constantly until all sugar has dissolved. Don't forget to stir and skim off the foam. The jam is considered ready when the foam stops coming out.

Redcurrant jelly

For this recipe you will need a juicer or a little patience. Red currant berries need to be thoroughly washed, sorted and juiced. The easiest way to do this is with a juicer, but if you don’t have one, you can grind it using a sieve or crush it in gauze. We still have juice and “cake” from the berries (by the way, it can be used for compote). Add sugar to the currant juice in a 1:1 ratio and cook for about 15-20 minutes. Don't forget to stir constantly and skim off any foam.

Gooseberry and orange jam

Wash and sort all the berries thoroughly; it is advisable to cut off the gooseberry “tails”. You will need approximately 900 grams of gooseberries, 1.2 kg of sugar and two oranges. Remove the seeds from the orange, grind together with the zest and gooseberries in a blender or pass through a meat grinder. Then stir this mass with sugar, put on fire, boil for 7-10 minutes. Leave the jam for 5-6 hours in a cool place, and then boil again for 7-10 minutes. After this, you can pour the jam into jars.

Everyone has known the taste of jam since childhood. Our grandmothers stocked up on it for future use so that they could enjoy the sweet delicacy on cold winter evenings. But does everyone know how to cook it correctly?

How to make jam correctly

Jam in winter is a piece of summer in a jar. How nice it is to open a jar of jam on frosty winter evenings and remember the warmth and sun. The right jam looks very beautiful. Berries or pieces of ripe fruit are evenly distributed in the thick transparent syrup. Although some craftsmen can make it from zucchini, carrots or chestnuts. There’s a lot going on here, but there are still general rules when cooking “summer in a jar.”

First of all, you need to take a serious approach to selecting fruits for jam. Give preference to berries grown in your area. This reduces the risk of preserving harmful chemicals for the winter instead of healthy fruits. Slightly unripe fruits are best suited for jam. If you take overripe ones, there is a risk of getting an incomprehensible mess. It will also not have a positive effect on the beauty and taste of the product if you use raw materials with signs of spoilage - rot spots, damage from birds or insects, wrinkled sides.
The correct utensils are very important in this matter. A copper, shallow basin is best suited. Make sure that there are no rust spots or green deposits on the dishes. Enameled dishes are not suitable for the simple reason that most often everything in them burns. Which, of course, will ruin the taste of the finished product.
Before you start cooking, you need to carefully sort the fruits. Remove leaves, bruised berries, seeds and stalks. It is also good to rinse everything in clean water.
Properly prepared syrup is the most important thing in preparing this delicacy. The syrup is prepared like this: take an amount of sugar equal to the weight of the berries. If there are 3 kg of raw materials, then add 3 kg of sugar too. Plus for every kilogram of sand you need to add 200 g of water. Mix everything and bring to a boil over low heat. A good syrup will flow slowly from the spoon in a stream.
After boiling, pour the berries into the syrup. You can, on the contrary, pour syrup into jars with already arranged berries and boil the whole mass.

When cooking, proportions must be observed. If you add less sugar than according to the recipe, there is a risk that the jam will ferment. It should be packaged in glass jars with tin lids. To prevent the jam from becoming moldy, the jars must be dry and thoroughly washed. Also, the storage area for rolled up cans should also be dry and well ventilated.

How to cook jam for five minutes

As the name implies, this method is fast, easy and allows you to preserve the maximum amount of nutrients in berries and fruits.

To prepare it in a quick way, the berries must be washed, sorted from twigs, seeds and dried, then transferred to a deep basin and covered with sugar, mixed and left for several hours so that the berries or fruits give juice. Then put it on the stove and, stirring, wait until it boils. After this, cook for another 5 minutes. If the jam turns out liquid, boil again. You can also add a little citric acid if the finished jam turns out cloying. Then mix thoroughly and boil again.

You can add spices to the jam. For example, apples and pears pair well with cinnamon. Orange - with cloves and cardamom.

How to make apple jam

When making apple jam:

Wash the fruits, cut into pieces, removing the middle. For especially delicate apple jam, the fruits can be grated on a coarse grater, after removing the peel.
Make sugar syrup by mixing sugar and water in the proportion of 1 kilogram of sugar to 200 ml of water. Pour over the apples. Cook over high heat until the syrup thickens.
Or sprinkle chopped apples with granulated sugar and leave for a couple of hours. Then bring the mixture to a boil.
Once the syrup is ready, add the apple pulp and cook over high heat for 5 minutes. Then reduce and cook for another 5 minutes.
Pour into jars and seal with a tin lid.

If the jam is liquid - what to do?

The easiest way to thicken jam is to add gelatin or agar-agar to it. Also for this purpose, you can add grated apple pulp, currants, lemon juice or orange zest to the jam. These pectin-containing natural products will not only give the desired thickness to the jam, but will also add zest to its taste.

To prevent the jam from turning out too liquid in the future, pay attention to the quality of the berries. Raw materials collected in rainy weather become excessively juicy. And therefore, it will take more time to digest the excess liquid. The same goes for freshly washed berries. Let the water drain before adding the raw materials to the bowl.

Tips if the jam is very liquid:

Don't forget to remove the foam.
Do not use a pan to cook this delicacy - dishes with low walls will help excess moisture evaporate faster.
Do not keep the product on fire for 3 hours in a row. It is better to cook it in 3 stages. Boil the raw material, keep it on the fire for 15 minutes. Then turn off the stove and cool the delicacy. Repeat 2 more times.

Mold on jam, what to do

If mold is found after opening the jar, you can simply remove it and eat the jam, since mold does not penetrate inside. You can also boil moldy jam with sugar, at the rate of 100 g of sand per 1 kg of jam. Keep on fire for 5-7 minutes. There is no point in making this kind of jam again. Better get it soon.

Mold can occur if:

The jam is poorly cooked.
Didn't add enough sugar.
The jars were capped while still hot. When twisting still hot jars of jam, condensation forms. And excess moisture is mold's best friend.
The jars were poorly washed or not sterilized.
The finished product was stored in a humid area with poor air circulation.

If the jam has fermented

Fermented jam can be boiled with sugar and placed in jars. Calculation: 100 g of granulated sugar per 1 kg of jam.
Add water to it and cook compote. Keep in mind that in this case the raw materials should not smell strongly of wine.
Add as a filling to . When heated in the stove, all formed alcohol compounds will disintegrate.
Make homemade liqueur from fermented jam. Place the “suspicious” cans closer to the battery. The bacteria will do their job themselves. It is better to remove the lid and tie the neck of the jar with gauze folded in 1 layer. Typically, the active fermentation process takes 2-3 days. And about 2-3 more weeks for the product to ripen. The readiness of the liqueur can be determined by the absence of bubbles and the lightening of the infusion.

There is also a situation where the jam, on the contrary, becomes sugared. This happens because the recipe was violated during cooking and a little more sugar was added than it should have been. You can solve this problem by simply placing the jars in warm water and heating the water until it boils. The sugar will dissolve. To avoid this in the future, it is recommended to add a little lemon juice or acid to each jar.