Why jam in jars is moldy: reasons, what to do and how to close it correctly

One of the most popular and beloved preparations for the winter is jam. Most fruits retain their taste and beneficial properties throughout the winter. However, if the rules of preparation and storage are not followed, the product may deteriorate - become covered with mold. There are several reasons why jam in jars sometimes gets moldy, which we will talk about.

Why does jam grow moldy in jars

The process of making jam is simple, but requires cleanliness and following the recipe. Deviations in the quantity of ingredients, cooking time or storage conditions will lead to the formation of mold.

Reasons:

• not enough sugar;
• reduce cooking time;
• use of contaminated containers, failure to sterilize;
• loose closure of jars;
• Product storage in high humidity areas.

Mold is exposed not only to hermetically sealed jars of jam, but also uncorked containers. A loosely closed lid is a favorable place for the reproduction of mushrooms. They form a light gray film on the surface of the product. It not only spoils the taste and appearance, but when consumed, it can have a negative effect on the human body.

What should I do if mold has formed on the jam?

After uncorking a jar of dessert, it is important to pay attention to the condition of the lid and the surface of the sweetness. If the top of the jam is covered with mold, the product is most likely spoiled.

Spores and mycelium of fungi are so small that it is difficult to notice their spread inside the jar, so removing the upper “cap” of mold does not always mean that the product is completely rid of it. However, the treat can be saved if the right actions are taken.

Dessert recovery options:

1. Freezing jam.

The product is laid out in a container and sent to the freezer for a day. Thawed product is important to consume within 2-3 days.

2. Repeated heat treatment.

The jam is transferred to a saucepan and granulated sugar is added. 100 g of sugar per kilogram of product. Boil for 10 minutes.

Methods are effective if the jam is moldy on the surface and the spores have not penetrated the syrup and fruits. If the preservation has changed the taste, it is better to throw it away.

What happens if you eat moldy treats?

Consumption of any product with signs of developing mold can have a negative impact on human he alth. Most often, this is a disorder of the digestive system or allergic reactions.

Such symptoms appear if you systematically eat mold in large quantities.

Eating a few spoonfuls of moldy treats usually causes no side effects in a person other than a bad taste in the mouth. A good immune system helps to digest such food without consequences.

As a first aid for eating mold, you can drink activated charcoal or gastric lavage. If the condition worsens, consult a doctor.

Mold hazard

It is undesirable to use products with mold. Despite the fact that some of them are a source of antibiotics and do not pose a threat to human he alth, pathogenic fungi can also grow in jam that can have a negative impact on body systems.

Complications:

1. Diseases of the gastrointestinal tract.
2. Inflammation of the kidneys.
3. Violation of the microflora of the mucous membranes.
4. Allergic reactions.

Such a product is dangerous for children and the elderly, whose protective functions of the body are not sufficiently developed or weakened. Diseases caused by mold are difficult to diagnose, can become chronic and accompany a person for life.

How to properly close the jam so that it does not get moldy?

Jam will retain its flavor and texture if made according to the recipe, with the right cooking time and proportions.

Tips:

1. Take into account the ratio of sugar and fruit. It is worth remembering that the addition of citrus fruits, spices, citric acid, water can change the consistency and taste of jam.
2. Maintain the required time for cooking, check the condition of the syrup and the readiness of the fruit.
3. It is good to wash the container and treat it with a hot temperature to prevent the development of bacteria.
4. Seal the preservation hermetically - air and humidity are the best conditions for the development of bacteria.
5. Avoid temperature extremes, condensation.
6. Store in a cool, dark place.

Special attention should be paid to cooking utensils. It is better to abandon aluminum or copper basins and use enameled containers or stainless steel pans.

How to keep the product from mold without rolling?

Many housewives prefer to use nylon or threaded lids, but in order to protect such a product from mold growth, you need to follow a few rules.

Recommendations:

• cook fruits with lots of sugar;
• increase cooking time;
• put a small piece of paper soaked in alcohol on the surface of the jam;
• wash containers thoroughly before filling them;
• do not use lids that show signs of rust or damage;
• do not expose preservation to temperature differences;
• fill the jar no more than 1 cm from the edge;
• refrigerated.

Jam is not rolled up for the winter when it is prepared according to the five-minute recipe. So it retains more nutrients, but it is also stored less. "Quick" jam is best poured into jars after it boils so that the hot temperature destroys possible bacteria inside the container.

Where and how best to store blanks?

The best place to store the preservation is a dark room with cool and dry air. Usually this is a cellar, but you can leave jam in the room or on the balcony.

Recommendations:

• do not store near heating appliances;
• don't expose jars to direct sunlight;
• keep open containers in the refrigerator;
• for a single use put a serving of jam in a separate container.

The shelf life of blanks from berries is 9-12 months. Jam made from berries with seeds should be consumed within six months. It is better to eat an opened jar in two weeks.

Recommended