The most common mistake that many

There are basic rules and mistakes in the preparation of jams. By the way, if you know what mistakes are, then we can prevent them and then jam is not only delicious, but also increase the shelf life many times.

The freshness of the starting material

To begin with, we need to prepare the berries or fruits. Wash, move, remove leaves, twigs, get rid of spoiled fruit.

Much mistaken, that by boiling bacteria with propped fruit destroyed. This is not true. And even more, hitting in a warm, supportive environment, they begin to multiply rapidly. So immediately after cooking jam will look great and tastes good, but it will not be stored - covered with mold.

Follow the recipe

Do not go out of the recipe and do not change the amount of sugar, which is not only a sweetener, but also a thickening agent, and a natural preservative. If you reduce the proportion of sugar, then the output will get the jam watery in consistency, which will have a small shelf life.

Do not clean dishes

No wonder in every recipe to talk about dry and sterilize jars and lids. Unsafe living microbes, which will develop massively hitting the jam. This jam will stand for a maximum of a couple of weeks, then moldy.

Smells also have value

Jam in the cooking process is easy to absorb other odors. Knowledgeable people are advised not to cook different foods at the same time with jam. Even with the gradual preparation of jam, at a time of cooling, blow a container with him out of the kitchen to another room, cover.

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