If the jam is fermented, what should I do? Ways of processing and recommendations

Jam from all kinds of fruits and berries is an excellent treat that allows you to extend the summer. What could be better than a cup of hot tea with aromatic sweet berries in the cold winter. To weld the right and beautiful jam is a great art. Unfortunately, even experienced housewives can have trouble with home preparations. It seems that the recipe was tested, and the jam was prepared according to all the rules, but the lid swelled, or even flew off altogether, and the unpleasant sour smell emanated from the finished product. This means only one thing: the product is spoiled, you can not use it for food. Many housewives are interested: if the jam has fermented, what should I do? It's a pity to pour it out. This is what we will talk about in the article.

Why did the bank explode?

The main reason that the bank exploded was insufficient heat treatment: our mothers and grandmothers cooked jam for a long time, so fermentation was a rare unpleasant event. Now more in the course of jam-five-minute, and this requires additional measures for harvesting berries for future use:

• Sterilization of cans and covers is obligatory;
• Reliable twist, because it is the air that promotes the development of microorganisms;
• Accurate adherence to a prescription, lack of sugar leads to spoilage of jam;
• Correct storage, the place should not be too warm, the optimum temperature - no higher than 12 - 15 degrees.

If the jam is fermented, what should I do?

If the landlady remembers at the right time, the jam is not moldy and the sour smell is not too felt, then it's quite easy to fix the situation. With the help of a stop-over, it is necessary to separate the syrup from the berries, then sugar is added to the solution at the rate of 1 glass of sand per 1 liter of syrup, all this is cooked. When a drop of syrup begins to hold the shape, then add the berries to the bowl and cook for another 15-20 minutes. Jam is saved, but it is necessary to consume it immediately.

If the jam is fermented, what should I do? To fix a strongly sour product, with additional cooking, you can add soda, one liter of jam is enough 1 teaspoon.

It is not recommended to eat moldy jam. Of course, the top layer of mold can be removed and finish off the ill-fated jar, but in this case it is not worth it to be greedy. The fact is that the mold that affects the product consists of threads. The visible part is formed on the surface, and the invisible part penetrates deeper. Determine by eye how much jam is spoiled, it is impossible, and food contaminated with mold spores can cause significant harm to health.

The main reasons for this trouble - saving sugar, reducing cooking time and packaging jam in wet jars. By the way, many mistresses mistakenly believe that any berries are suitable for jam, even with visible defects, they say, all the same, everything will be digested. This is not true. The berries should be selected very carefully, and all the damaged ones should be thrown away.

The readiness indicator of the jam is the transparency of the product and the uniform arrangement of the berries in the syrup. If the fruits float on the surface or, conversely, are located on the bottom, it means that the sweet delicacy is not ready, and the cooking should continue.

If the jam is fermented, what should I do? There is another wonderful way of processing it - to cook a delicious homemade wine. You will kill two birds with one stone: your works will not be wasted and you will get extra pleasure. The rules of winemaking in this case are almost the same for all berries. Jam should be poured into a large jar, add water, about the same volume, sugar and a little raisins. Sugars need about half a glass of 3 liters of the mixture, and raisins - about 1 tablespoon.

All mixed, a rubber glove is put on the jar and put the container in a warm place for three weeks. At the end of this period, the solution is filtered, a little more sugar is added and the drink is bottled. After 2-3 months, the wine is ready.

What to do if fermented jam from raspberries, currants, strawberries? This is what will be discussed later.

Wine from black currant jam

Black currant berries are usually not brewed, but simply grinded with sugar to preserve vitamins. If the storage location is chosen incorrectly, then it is this workpiece that is most often subject to fermentation. So, jam from the black currant wandered, what to do? Here, you do not even know: be upset or rejoice. After all, from currant jam it turns out an excellent aromatic wine, which is easy to prepare at home.

If the jam is 1.5 liters, then add as much warm water and 100 grams of granulated sugar. The amount of sugar can be slightly changed, it all depends on the sweetness of the raw materials. But putting sugar should be necessary, this is a necessary condition for starting fermentation. The capacity is put in a warm place, the readiness of the barge is determined by the location of the berry mash: it must be on the surface. The liquid is filtered into the prepared cans and placed for a further 3 months before the maturation of the wine. Banks need to be washed and sterilized if possible, so as not to get vinegar.

The finished product will contain a precipitate to prevent the wine from getting cloudy. Pour on bottles it must be neat, using a flexible tubule.

Wine from blackcurrant jam (2 recipe)

If you have last year's uneaten reserves of blackcurrant jam, then in the summer you can make a fragrant and beautiful wine from it. For one liter of jam you need 2 liters of water, 200 grams of rice and 200 g of fresh grapes. Place all these products in a clean glass container. A rice is good either - long-grain or round, it's not important. Grapes can not be washed, but in this case you should have the confidence that it was not handled by chemicals. Stir food, put a rubber glove on the neck of the jar and put the dishes in a dark place. Do not forget to make a puncture in the glove with a sharp needle. The end of the fermentation will tell you the fallen glove. After about 3 weeks, the finished wine can be filtered and bottled.

Wine from raspberry jam

The raspberry jam was fermented, what should I do? Again, the wine from such a product will turn out simply amazing! For its preparation, the following proportion should be adhered to: 1 liter of jam requires 1 liter of water and 100 g of raisins. In a convenient jar merge jam and water, which should be room temperature, add raisins. Raisins better not to wash, it will serve as a kind of catalyst for starting fermentation.

The bank, closed with a tight lid, will stand in a warm place for about 10 days. Then the contents are filtered and again poured into a clean jar, on which we put on a rubber glove. Once the glove is opal, and the liquid has become transparent, the wine is almost ready. Using a rubber tube, it is bottled and infused in a dark place for about 2 months. Keep it better in a horizontal position, as the wine is stored by real winemakers. If everything is done exactly according to the prescription, the result will be a high-quality wine 10-12 percent of the fortress.

Tincture of strawberry jam

Fermented strawberry jam, what to do? From such a product you can make wine using the previous recipe, or make a tincture: mix 100 grams of vodka with 1 tablespoon of strawberry jam. We maintain this mixture for a day, and then add another half a liter of vodka. To add a special flavor, you can add vanillin to the tip of the knife and citric acid. The tincture is ready.

In our time it is very difficult to surprise anyone with such a delicacy as jam, even from the most exotic fruits and berries. But use such an unpleasant phenomenon, as fermented product, in your favor, and surprise the guests with delicious aromatic wine. After all, it is not necessary to tell what it was made from.

Bon Appetit!