Surely it happened with every housewife that conservation, blanks did not turn out as we would like. For example, you can open a jar of jam for tea, and it turns out that you cannot scoop this jam with a spoon or spread it on a crispy bun. The jam has dried up. There are 2 options - "reanimate" the jam and use it as it is.
There are two ways to make a edible product from candied jam
- Add water at the rate of 1/4-1/2 cup per liter of jam and boil for 3-5 minutes. Pour hot jam into jars and roll up.
- Place jars of candied jam in a pot of water and heat until sugar dissolves.
"Remade" jam should be eaten as quickly as possible. Also, from candied jam, you can cook compote, make filling for pies and pies.
A very thick jam can make a good marshmallow. To do this, transfer it to the pan. Place the container on a small fire. You can add more powdered sugar to the jam so that it becomes even more viscous during the heating process. Line a baking sheet with parchment paper and brush lightly with vegetable oil. Spread the fruit mixture in an even layer about 5 mm thick and place in the oven overnight, leaving the door slightly ajar. The temperature for drying should be 60-80°C.
Cut the finished marshmallow into strips, roll in powdered sugar and store in paper bags or glass containers.
Surely it happened with every housewife that conservation, blanks did not turn out as we would like. For example, you can open a jar of jam for tea, and it turns out that you cannot scoop this jam with a spoon or spread it on a crispy bun. The jam has dried up. There are 2 options - "reanimate" the jam and use it as it is.
There are two ways to make a edible product from candied jam
- Add water at the rate of 1/4-1/2 cup per liter of jam and boil for 3-5 minutes. Pour hot jam into jars and roll up.
- Place jars of candied jam in a pot of water and heat until sugar dissolves.
"Remade" jam should be eaten as quickly as possible. Also, from candied jam, you can cook compote, make filling for pies and pies.
A very thick jam can make a good marshmallow. To do this, transfer it to the pan. Place the container on a small fire. You can add more powdered sugar to the jam so that it becomes even more viscous during the heating process. Line a baking sheet with parchment paper and brush lightly with vegetable oil. Spread the fruit mixture in an even layer about 5 mm thick and place in the oven overnight, leaving the door slightly ajar. The temperature for drying should be 60-80°C.
Cut the finished marshmallow into strips, roll in powdered sugar and store in paper bags or glass containers.
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.
Jam can become sugary for various reasons: due to violation of cooking technology, improper storage, use of low-quality lids. If you overexpose the product and pour it into jars some time after preparation, then the risk of sugaring increases several times.
Of course, you can use such a dessert without additional processing. But sugar cubes do not always dissolve in other dishes, depriving gourmets of pleasure during the meal. The best way to remove excess sugar is to reheat the jam!
Step by step resuscitation of candied jam
To process the product, you will need a saucepan, a bendable wooden napkin and water:
To preserve the maximum amount of vitamins, try to use wooden spoons to stir the product.
You can melt the product in another way by putting it out of the jar into a clean pan. If the first option is suitable when the jam does not want to be removed from the container, then this method is good for “working on mistakes” with a relatively fresh dish.
As soon as the jam is transferred, add 3 tbsp. l. water (per 1 liter) and bring to a boil over low heat. Again laid out in banks and rolled up.
What to do with candied jam?
Due to the fact that after heating the product remains liquid only until it cools completely, smearing it on sandwiches or using it where cold jam is needed is not the best option. If you don't know where to use the melted treat, use it directly in the candied form. Prepare delicious marshmallow (raspberry, currant, apricot and apple jam are perfect for this):
Cut the finished product into random pieces or strips, sprinkle with coconut or powdered sugar, arrange in paper bags or glass jars.
