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There are several ways to prevent mold in jam jars
Not every home has a cool place to store jars of jam. That's why jam often gets moldy. Bloggers from the Ideal Garden channel said that there are several reasons for the preservation of jam.
The shelf life and the appearance of mold depend on the method of preparation. I sort the berries and remove those that show signs of rot. Next, prepare the jar. Be sure to check the neck. If you close a jar of jam with chips, mold will definitely form inside.
Cook the jam until bubbles stop forming on the surface. When the jam is ready, there will be no bubbles. If you cook it less, the bubbles will rise again. In this case, you will have to cook it for some time.
Cook the jam until the moisture content decreases. This is what promotes the formation of bacteria. I do not seal the finished jam immediately. Be sure to leave it at room temperature so that it cools down and allows a film to form on the surface. If you roll up a hot product, condensation will form on the lid and mold will form.
I never save sugar. Adding less reduces all the work to zero. To prevent the jam from becoming too sweet, add citric acid – ¼ tsp. per 1 liter of ready jam. Store the finished product in a cool, dry, dark place. It is enough to reduce the temperature to +15°C.
If mold appears in a jam jar, throw it away. This is because mold does not just grow on the surface, but permeates the entire jam. Don't take chances. Your health is worth much more. Boiling, processing, or microwaving does not kill pathogenic bacteria.
Earlier we told you how to keep cherries in jam whole.