Raspberry jam is candied - what to do?

If the raspberry jam is candied, most likely there was initially a lot of sand initially, or the jam was cooked for too long and the proportion of liquid / berries / sugar changed dramatically. Even if you cannot remove the candied jam from the jar, you can soften it by heating it in a water bath.

We proceed as follows: open the jar and put it in a saucepan, into which you pour warm water (you can hot from the tap, but only if the jar is not from the refrigerator, otherwise it may burst). Warm up - and as it warms up, try stirring or piercing the candied raspberries. As the jam becomes liquid, it is important to bring it until the sugar is completely dissolved. Now separate a spoonful or two of the jam and add water instead. It is the water that will further prevent the formation of sugariness. This process - when the can is "boiled" in a saucepan - is called sterilization. Sterilize the jam for 30 minutes, then cover tightly and cool. It is best to store this jam in the refrigerator. But if you need to digest a lot of raspberry jam, just bring it to a warm state and drain into a saucepan, then add water to a slightly liquid consistency. And remember that after solidification, any jam becomes a little thicker. And for the future, consider the basic rules and proportions when cooking raspberry jam.


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