Many people try to make more jam during the season, because in winter it “goes away” very quickly.
With its help you can make your diet more varied and tasty.
However, there is one problem: the jam may become candied. But there is no need to despair. Yulia Arkhipova, an expert in the field of cooking for the online publication BelNovosti, has identified two simple methods that will come to the rescue in this situation.
What do they consist of?
Without opening the can
This method will help to "reanimate" the jam without directly damaging the integrity of the jar. You will need to take a saucepan. The size of the dish should correspond to the jar with jam.
Pour in water and put on the stove. Send the jar. After the liquid boils, the heat intensity should be reduced.
Wait for about seven minutes. This time should be enough to save the jar of jam.
If the jar is already open
Sometimes an unpleasant surprise can await us at the moment when we have already opened the jar. In this case, all the jam should be sent to the pan.
For each liter of product, take about 50 ml of plain water. Turn on the heat and start boiling the jam.
Earlier we talked about some tricks you can use to make delicious pasta.
Expert: Julia Arkhipova
