How not to make jam: top 5 common mistakes

The season of active preservation of fruits and berries in the form of jam will begin very soon. But many housewives often face the fact that the product is of poor quality and poorly stored. Thus, all the fruits simply spoil.

In order to prevent this from happening, FoodOboz editorial team will tell you about the most common mistakes made when making jam. All these nuances must be taken into account.

Poor quality fruit

Often, fruits that have already begun to rot are chosen for canning. Or they are damaged and too soft. The fact is that products of this quality contain many bacteria that heat treatment cannot destroy. You can try cutting out the damaged fragments with a knife.

Too much humidity

There should not be a lot of excess moisture in the jam. Therefore, it is best to harvest jam in dry weather. Otherwise, the jam will be too liquid and will not thicken. Also, there is a risk of bacteria, because wet fruits and berries start to rot faster.

Poorly washed fruit

Before making jam, the fruit must be washed very well in more than one water to remove dust and various debris that falls from bushes and trees during harvesting.

Too little sugar

Classic jam has a 1:1 ratio of sugar to fruit. This is the only way to keep it for a long time. Also, the amount of sugar has a great impact on the consistency.

Cooking time

Many people boil jam only once. This is because this way the fruit retains more vitamins. But this is a rather wrong decision. In order for the sugar to dissolve and the jam to be viscous, you need to boil the mass at least 2-3 times.