Any jam, even the most delicious, can “candied”, that is, become hard and partially lose its taste. This happens for various reasons - long-term storage, excess sugar during cooking, or kept on fire for too long. Whatever it is, if you already have candied jam, it’s too late to find out the reasons; you need to think about what you can do with it.

In any case, you shouldn’t throw away candied jam, but you can make a wonderful dessert, a delicious, aromatic pie and many other dishes from it. You just need to make sure that the jam itself has not spoiled, but only become thicker.

What to do with candied jam - recipe

If you don't know what to make with candied jam, make a dessert. It will take you only 35 minutes (of which 15 minutes are for preparing the ingredients and 20 minutes for baking). You will need (besides the candied jam itself), for the dough, two eggs, one glass of sugar, a pack of margarine, a pinch of soda and three glasses of flour. If desired, you can add half a teaspoon of vanillin. A glass of candied jam is needed.

For the dough, beat sugar and egg. Add soft margarine, flour, soda, mix everything. Make sure that the dough is plastic and comes away from your fingers, so you can add flour if necessary until you get the dough of the required consistency. As soon as the dough begins to stick from your fingers, enough flour. Place a third of the dough in the freezer. Roll out the rest of the dough to 1 cm - 0.7 cm thick per sheet. The sheet needs to be covered with foil, since the finished baked goods will need to be cut hot on the sheet.

The filling, as you may have guessed, will be candied jam. It needs to be distributed evenly over the sheet of dough. Be careful - you also need to put filling on the edges. It is not necessary to make sides; the candied jam will not leak out. Any candied jam will do: sour, sweet - whatever you have on hand.

We take out the third part of the dough from the freezer, which should have already hardened. We grate this piece so that the “sawdust” is distributed evenly over the filling. Bake the pie with candied jam at 180 °C (350 F) for 20 minutes until the dough is golden brown. Cut the sheet hot into diamonds (squares) and transfer to a plate to cool.

The jam is candied, what should I do?

Sometimes it happens that you have prepared a lot of jam or berry syrup, and some of it has become candied. This happens because you overcooked the fresh jam or put extra sugar in it, or it simply sat for a long time after cooking. Of course, no one will throw it away, because this can be easily fixed. Experienced housewives add candied jam to the dough to make mock honey cakes, make compotes and wine from it, prepare jelly, and add it to curd filling.

But many people have a question: is it possible to revive jam or syrup by making it liquid again. After all, most people like this liquid consistency. It turns out that it is possible. To do this, heat the syrup or jam in a pan of water or in the microwave and melt it.

However, remember that jam that has already been candied once and you have heated it will not remain liquid for a long time. Therefore, after resuscitating such jam, try to use it as quickly as possible.

Jam can become sugary for various reasons: due to violation of cooking technology, improper storage, or the use of low-quality lids. If you overcook the product and pour it into jars some time after preparation, the risk of sugaring increases several times.

This dessert, of course, can be used without additional processing. But pieces of sugar do not always dissolve in other dishes, depriving gourmets of pleasure during the meal. The best way to remove excess sugar is to reheat the jam!

Step-by-step resuscitation of candied jam

To process the product you will need a saucepan, a flexible wooden napkin and water:

To preserve the maximum amount of vitamins, try to use wooden spoons to mix the product.

You can melt the product in another way by placing it from the jar into a clean pan. If the first option is suitable when the jam does not want to be removed from the container, then this method is good for “working on mistakes” with a relatively fresh dish.

As soon as the jam is transferred, add 3 tbsp. l. water (per 1 liter) and bring to a boil over low heat. Place them in jars again and roll them up.

What to do with candied jam?

Due to the fact that after heating the product remains liquid only until it cools completely, spreading it on sandwiches or using it where cold jam is needed is not the best option. If you don't know where to use the melted treat, use it directly in candied form. Prepare a delicious marshmallow (raspberry, currant, apricot and apple jam are ideal for this):

Cut the finished product into arbitrary pieces or strips, sprinkle with coconut flakes or powdered sugar, and place in paper bags or glass jars.