What can ruin homemade jam: the most common mistakes

Quality jam has a beautiful color, flavor, and natural shine. It can also be stored in the cellar for a long time. However, if your jam becomes cloudy, moldy, or you observe a deterioration of the container, it means that the dessert was not prepared correctly.

That's why FoodOboz will tell you about the most common mistakes in making delicious jam.

Low-quality fruits

Do not make jam from rotten or damaged fruit. Even if there is a small amount of mold. Carefully select sour berries and fruits. It is best to use home-grown ones.

The right utensils

For making jam, it is best to choose enameled or steel dishes. The edges should be wide. This will make it easy to stir the mass, excess moisture will evaporate, the jam will thicken and not burn.

Excessive odors

Do not cook anything else in the kitchen while making jam. The jam immediately absorbs unnecessary flavors. You can boil strawberries, blackberries, and raspberries once, but boil all other berries and fruits for jam in 2-3 passes.

A mistake in the packaging

It's a big mistake to pour jam into jars immediately after making it. To ensure that all the flavors are evenly distributed and the mass is thick, you need to cool it first.

Dirty containers

Even one drop of water can ruin the jam. Therefore, the jar must be absolutely clean and dry. If the jam is ready, a foam will form in the center. If you drop jam on a plate, it should not spread.