Why is citric acid added to jam - we reveal secrets

Not sure why citric acid is added to the jam? The neighbor says she puts it down to prevent the cans from exploding. But I always cook just with sugar, and not a single jar has been lost yet, everything is standing until spring. And this fall, a lot of pears were ugly, I started looking for recipes, so acid is included in everything.

Sweet cherry or strawberry jam is even tastier with a little citric acid. Do you know why citric acid is added to jam? Some housewives are surprised and do not understand the need for this product when preparing a sweet dessert for the winter. Indeed, any fruit or berry contains its own, natural, acid, just like sugar. What does the increase in the acidity of the finished product affect, and for what purposes and where is it still recommended to put it?

Why is citric acid added to jam

One of the reasons why it is worth introducing such an additive is if you are making jam with too sweet fruits. Then it will not be so cloying and a pleasant sourness will appear. Also, to improve the taste, acid is needed for fruits that do not have their own taste.

There are several other important goals you can achieve with acid addition:

1. If the jam does not have a lot of sugar, it can go bad, but the acid will extend the shelf life.
2. Conversely, during long-term storage, the jam is often sugared on top. Adding acid will prevent this.

In other words, citric acid acts as a preservative, not only improving the taste, but also contributing to a longer shelf life of the jam. Do not be afraid to spoil the workpiece, because you don't need much of it. A quarter teaspoon is enough for a 1: 1 ratio of fruits / berries and sugar.

How to replace citric acid

If you prefer to use everything natural, use fresh lemon instead of store-bought crystals. This is the same thing, but the amount of ingredients changes somewhat. Lemon for 1 kg of fruit will need at least 0.5 fruit. Moreover, you can simply squeeze out the juice or cut into slices and boil them with the total mass.

Which jam is better to add lemon or citric acid

As already mentioned, additional acidity is needed for preparations from too sweet fruits or fruits with a neutral taste. Such acidified jam will be tastier:

• pumpkin;
• strawberry;
• cherry;
• from rose petals;
• pear;
• apricot;
• black-fruited;
• blueberry;
• strawberry.

Fig jam with citric acid - video