A trick that has been tested by many housewives.
Making jam takes a lot of time. Sometimes, preparations are made from morning until evening, and in some cases, the entire weekend or part of the vacation.
But the most offensive thing is when the dessert is covered with a mold cap after just a couple of months. All you can do is throw out such jam and regret the time spent.
However, next time it is worth using a trick that will help prevent such a sad outcome.
The jam will stand and not spoil for years if you add a little citric acid during the cooking process.
For 1 kg of berries or fruits use a third of a teaspoon of powder. Add acid approximately 5 minutes before the jam is ready.
Another advantage of citric acid is that with it the preparation will retain a rich color, bright taste and will not become candied. But the main thing is that such jam will not spoil for a long time and will be ready for use at the beginning or at the end of winter.
