Infection! Why is jam candied? and got the best answer
Answer from MI[guru]
Sugaring does not occur from excess sugar, but when the jam is overcooked, that is, it was cooked for too long
Answer from wind in my head[guru]
A lot of sugar.
Answer from Alexander Burlyaev[guru]
Crystallization (saccharification) occurs in supersaturated solutions ... There is too much sugar in the jam ..
Answer from Natalia_56[guru]
Putting a lot of sugar...
And if you put a lot of sugar, then you do not need to clean it in the refrigerator. Cold promotes the crystallization of sugar.
PS my cherry has never been candied... this is typical for sweet fruits - pear, raspberry, apricot ...
Answer from YORI DEVI[newbie]
There will be cherry sherbet. is that good too?
Answer from Angelica Vlasova[newbie]
less sugar to put
Answer from Ivanov Sergey[guru]
so as not to sugary elsewhere
Answer from Karlygash[guru]
You do not regret sugar at all, you use too much. Cherry jam with sourness is usually extremely rarely candied, you need to try to make this happen. Why in the fridge? With this amount of sugar, it can be safely stored at room temperature.
Answer from Nellie[guru]
Leave at room temperature. Candied jam can be stored for decades in the pantry. If you want to reduce the sugar content of the jam, add any fruit juice (BETTER CHERRY) AND LET IT BOIL. AFTER COOLING, it will stop sugaring. Candied jam is more economically consumed -
put less in the cup.
Jam contains 62-65% sugars. The solubility of sugar decreases with decreasing temperature.
If at 100 ° C 4.87 kg of sucrose dissolves in 1 liter of water, forming a solution with a concentration of 82.97%, then at 0 ° C its solubility drops to 1.79 kg and the saturated solution has a concentration of 64.18%. Therefore, as the jam cools, the sugar syrup can become saturated and then supersaturated.
Oversaturation of the syrup in the jam leads to the release of sugar crystals. This phenomenon is called sugaring. Candied jam by appearance and taste does not meet the requirements for the finished product. In addition, when candied, the concentration of solids in the syrup decreases, and, consequently, the osmotic pressure. This creates the prerequisites for the occurrence of microbiological processes that cause product spoilage (fermentation, molding).
To prevent sugaring of the jam, it is necessary to reduce the degree of supersaturation of the syrup as much as possible. To this end, cooking is carried out in such a way that the product, along with sucrose, contains invert sugar.
The solubility of a mixture of sucrose and invert sugar is higher than the solubility of sucrose, therefore, when replacing sucrose with invert sugar, the risk of jam sugaring is significantly reduced. However, with complete inversion of sucrose in jam, a mixture of equal amounts of glucose and fructose is not formed, but glucose predominates. This is partly due to the fact that most fruits have a higher glucose content than fructose. In addition, fructose is less stable than glucose, and partially breaks down during the cooking process. Finally, sometimes jam is cooked using molasses containing glucose. The predominance of glucose in the finished product can cause it to crystallize. Fructose does not crystallize, firstly, because there is less of it, and secondly, because it is more soluble than glucose. At 20 ° C, a saturated aqueous solution of glucose contains 47.4%, fructose - 78.9%.
Glucose candied can be distinguished from sucrose by the shape of the sugar crystals. Sucrose crystallizes in the form of large transparent crystals of the monoclinic system, which have a complex polyhedral shape. Glucose, depending on the conditions of crystallization, forms crystals of different shapes and sizes, often combined into druses. Anhydrous glucose forms elongated crystals belonging to the rhombic system. Hydrated glucose crystallizes in the form of thin plates of the monoclinic system.
When controlling jam production, the amount of reducing sugars is determined, calling the resulting value the amount of "invert sugar". In this case, this term is conditional, since there is almost always more glucose in jam than fructose, while invert sugar, as you know, is a mixture of equal amounts of glucose and fructose.
To avoid both sucrose and glucose sugaring, the jam is cooked in such a way that the ratio of sucrose and invert sugar in the finished product is 1:1. Thus, the jam should contain 30-40% invert sugar. Jam from highly acidic fruits (dogwood, cherry plum) can have it up to 45%, and pasteurized jam - up to 50%.
If the acidity of the fruits is insufficient to form the required amount of invert sugar, then a 40% solution of citric or tartaric acid is added to the jam before the last cooking.
When processing highly acidic fruits, an inversion of excess sucrose may occur. To avoid this, reduce the cooking time, compensating for this by a longer exposure of the fruit in syrup in the interval between cooking. Since the inversion of sucrose does not occur in the cold even in the presence of acid, the formation of invert sugar is delayed.
The process of crystallization of sugar from a solution proceeds as follows. The crystal is surrounded by a fixed layer of solution adhering to its surface. At the edge of the crystal, sugar is released from the solution, and therefore the solution here becomes saturated from supersaturated. A supersaturated solution is located at some distance from the crystal face. Due to the difference in concentration, sugar diffuses towards the crystal, where it is released from the solution. Thus, the crystallization process consists of two phases. During the first phase, the sugar diffuses through the fixed syrup layer towards the centers of crystallization. In the second phase, crystallization of sugar occurs on the faces of existing crystals.
Despite a more or less significant supersaturation, spontaneous crystallization of sugar from a solution may not occur if the prerequisites for this are not created. Such prerequisites are the presence of sugar crystals in the syrup, mixing of the product, its rapid cooling. The possibility of crystallization is also due to the chemical nature and viscosity of the medium.
The rate of diffusion of sugar to crystallization centers decreases with increasing syrup viscosity. In addition, the higher the viscosity, the larger the fixed layer of saturated syrup surrounding the crystal. Therefore, increasing the viscosity of the syrup largely prevents the crystallization of sugar. Viscosity is known to increase with decreasing temperature. However, it is impossible to significantly reduce the storage temperature of the product, as this will reduce the solubility of sugar.
To increase the viscosity of the syrup, molasses obtained by saccharification of starch should be added to the jam. It is a thick viscous liquid of light yellow color. By chemical composition molasses contains dextrins, maltose and glucose. The presence of dextrins is due to the high viscosity of molasses.
When cooking jam, molasses is heated in a cauldron, sugar is dissolved in it, and the resulting sugar syrup is added to the product before the last cooking. For 1000 parts of the mixture used for cooking jam, the fruits are 400-500 parts, depending on the type of raw material, sugar - 430-520, molasses - 70-80.
It is known that in the absence of crystallization centers, the process of crystal formation is extremely difficult. In order to prevent substances that could serve as crystallization centers from entering the product, complete dissolution of the added sugar is ensured during cooking. Jam packaging is carried out in an isolated room in which sugar is not allowed to be stored. Make sure that the equipment used when packaging products is clean, without dried sugar crystals.
Stirring the jam promotes the movement of the crystals in the product. This reduces the thickness of the layer of saturated sugar solution surrounding the crystal and creates conditions for the diffusion of sugar towards the center of crystallization, which increases the risk of sugaring products. Therefore, when storing jam, do not roll barrels with the product from place to place, transfer jars, etc.
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The jam is candied, what should I do?
Sometimes it happens that you have made a lot of jam or berry syrup, and some of it is candied. This happens because you overcooked fresh jam or put extra sugar in it, or it just stood for a long time after cooking. Of course, no one will throw it away, because it can be easily fixed. Experienced housewives add candied jam to the dough for making false honey cakes, make compotes, wine from it, make jelly, add it to the curd filling.
But many people have a question: is it possible to reanimate jam or syrup by making it liquid again. After all, most like just such a liquid consistency. It turns out that it is possible. To do this, heat such a syrup or jam in a pot of water or in a microwave and melt it.
However, remember that the jam, which has already been candied and you warmed it up, will not remain liquid for a long time. Therefore, after resuscitation of such a jam, try to use it as quickly as possible.
In order for the berries and fruits to be better saturated with sugar, jam must be allowed to stand before being packaged in jars.
This is done as follows: pour the freshly cooked jam into a clean enameled (only without cracks!) Or aluminum pan, cover it with gauze on top, and leave the jam to settle for 8-10 hours.
Berries in raspberry, strawberry or blackcurrant jam are quickly soaked with sugar, so they do not need to be additionally defended after cooking. We immediately lay out such hot jam in jars, let it cool, and only after that we roll it up with lids. For this purpose, both special paper and metal lids are well suited.
Sprinkle sugar on top, as the crust will be on top, we do this, it costs a long time and without mold
How to sterilize canning jars
Before rolling the jam with metal lids, it must first be sterilized. For this purpose, we don’t boil the jam a little, that is, the syrup should not be so thick, and put it in prepared jars.
Jars are prepared as follows: before putting the jam in glass jars, they must be kept in a pot of boiling water for about 30 minutes. Then add to the pot cold water thus gradually cooling the jars.
If the jam turned out to be thick enough, then their preliminary sterilization with boiling water is not required. In this case, the jars must be thoroughly washed hot water and dry thoroughly so that no moisture remains on them. Then for 30 minutes we send the jars to the oven and disinfect them at a temperature of 100-150 degrees. At this time, you need to boil the lids in water for 10-15 minutes. We pack the jam in hot jars, while the fruits and syrup in the jars should be approximately the same amount. Cover the jam jar with a lid and roll up. With such packaging, the jam is self-sterilized, the heat of the jam packaged in this way kills the microorganisms that got into the jar along with the air, thanks to which the jam is stored longer.
How to store jam
Jam packaged in glass jars is stored in a cool, dry room with a temperature of about 10-12 degrees if the jars are closed with paper lids.
Jars rolled up with tin lids are not so whimsical to storage conditions. But in any case, the jam should be stored in a dark room and protected from direct sunlight, at temperatures above zero degrees. Candied, sour and moldy jam can occur for various reasons. Let's take them in order.
Why is jam candied
Jam is candied in cases where:
1) it was either digested,
2) or during cooking put more sugar than required.
In order to prevent your jam from being candied in the future, when cooking, put starch syrup in it at the rate of 150-200 gr. per kilogram of berries or fruits. But in this case, at the beginning of cooking, put in jam or syrup on 150-200 gr. less sugar than if we boiled it without molasses.
The jam is still candied. How to fix it?
If you found candied jam in your winter stocks, put it in a basin, add three tables. tablespoons of water per liter of jam and bring it to a boil, stirring constantly. After that, put the jam back into jars and roll up the lids.
Overcooked jam does not have such a long shelf life, so it is advisable to eat it first.
Why is jam moldy
The main reasons if the jam is moldy:
When cooking, less sugar was put in than necessary,
or the jam is undercooked.
If you find mold in a jar of jam, remove it and close the jar again. This jam also needs to be eaten before the rest of the blanks so that it does not deteriorate at all.
The jam began to sour
Souring of jam is usually caused by microorganisms.
In case the jam starts to turn sour, digest it by adding 200 gr. sugar per kg. jam. When you digest, remove the foam especially carefully. After the boiling jam stops foaming, remove it from the heat and immediately pack it into jars while it is hot. Such jam will no longer be as tasty as it was originally cooked, but it is good to cook mousses, compotes or jelly from it.
We lay out the jam in jars and send it to storage: little tricks of the hostess
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. Changed accordingly taste qualities product.
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. During the cooking process, you will need 1 liter of sweet berry-fruit mass, 1 liter of peeled drinking water and 50 g of raisins.
- Melt the candied mass in the microwave or in a water bath. Pour the jam into the prepared 3 liter jar.
- Add raisins.
- Boil water. Pour boiling water into a container with raisins and berry-fruit mass.
- Close the jar tightly. Move it to a dark and cool place.
- After 12-14 days, strain the liquid. Wash the jar thoroughly and pour the strained wort into it.
- Instead of a cap, use a medical rubber glove that will fill with gas.
- 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.
Grease the cake pan 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 hot water, add the mixture to the jam at the end of the cooking procedure.
