What can be made from fermented or old jam?

What to do with fermented jam

First, let's look at why jam can ferment. There are several causes of fermentation, but all of them are related to improper preparation techniques:

1. The jam wasn't cooked through. If you jarred the dessert too early, relying solely on the syrup's thickness, the product could spoil. When cooking this delicacy, it's important to consider the condition of the fruit and its sugar content.
2. Not enough sugar. If you add too little sugar, it can trigger fermentation. This can also cause dangerous mold to form on top.
3. Pouring the dessert into damp jars is absolutely forbidden. Not only can the product ferment, but it can also become moldy, which is even more dangerous.
4. Place the jars in a warm place. Each jar should be stored in a cool, dark place, otherwise your jam will sour and ferment.

Many people wonder if jam can be eaten if there's mold on top or if it's fermented. Strictly speaking, it can't. It's quite dangerous, because if you use the fermented product incorrectly, you could end up with poison instead of delicious wine or baked goods. Therefore, the safest course of action is to discard the spoiled jar and follow the recipe exactly next time to ensure everything is alright.

However, given the fact that the product can easily become moldy, and throwing away entire jars of delicious homemade dessert is simply a shame, some suggest rectifying the situation. What should you do? Here we'll describe several ways to use the germinating jam. These methods can help, but use them with extreme caution and follow the recipe exactly.

Digestion

The first method you can use is to re-boil the jam. The main signs that fermentation has begun are the appearance of a sour taste within the jam itself. If the product has only just begun to spoil, it's not too late to try re-boiling it.

This can be done as follows:

1. Take the old product and separate the syrup from the berries.
2. For each kilogram of syrup, add 200–300 g of sugar and cook until it reaches a normal consistency.
3. After you finish cooking the syrup, you should add all the berries and fruits to it and boil it thoroughly for 15 minutes.
4. Sterilize the jars you'll be pouring the mixture into. It's important to do this while it's still hot.

Please note that the overcooked product must be immediately placed in the refrigerator, otherwise all your efforts will go down the drain. The problem is that in a warm room, the fermentation process will repeat itself, and your efforts will be of little use. And, of course, the shelf life of such a product will be much shorter, so it should be consumed as quickly as possible.

Homemade wine

Another option is to make homemade wine. However, never use moldy dessert for this purpose, as it's very dangerous for your health. To make homemade wine, you'll need:

• 1.5 kg of fermented jam;
• 1.5 l of water;
• 250 g sugar;
• 1 tbsp unwashed raisins.

Sugar is added only if your dessert turns out to be sour.

Now let's move on to describing the process:

1. Mix the fermented jam and water in a 1:1 ratio, adding raisins and sugar (optional). It's recommended to use a glass bottle with a capacity of at least 5 liters or several three-liter jars filled 2/3 full.
2. A rubber glove with a small hole for gas release is placed on the neck.
3. The bottle is placed in a dark and warm place for 4 days.
4. Remove the glove, drain 100 ml of liquid, add 50–75 g of sugar, and return the syrup to the bottle. Repeat after 4 days.
5. Fermentation should stop after 25-55 days, so check the wine regularly.
6. After this, remove the glove and strain the drink through cheesecloth.
7. Pour the wine into bottles, cork it and leave it in a cool place for 2-6 months to mature.
8. After this, the drink is bottled and hermetically sealed. This wine has a shelf life of 2–3 years.

Use for baking

To make a delicious pie using fermented jam, you will need:

• 1 glass of fermented jam;
• 1 cup of sugar;
• 1 teaspoon of soda;
• 1 cup of flour.

You need to prepare it like this:

1. In a bowl, mix the baking soda and jam. Don't worry if it foams; that's normal.
2. Add the remaining ingredients and knead the dough.
3. Place it in a pan and bake the cake.
4. The cake itself can be greased with condensed milk or sour cream.

Video: "Tea Cake with Jam in 10 Minutes"

This video will show you the recipe for a delicious tea cake made with jam.

Is it possible to get poisoned by old canned sweets?

Can you get poisoned by fermented jam? This is a pressing question for many. Certainly, eating old, spoiled jam is often a cause of poisoning.

There is even a risk of botulism if the dessert preparation technique was not followed (a swollen jar indicates the presence of bacteria).

So, it's safe to say that food poisoning from old canned sweets is quite possible. So, think twice about whether it's really important to you to use spoiled food.