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Hi, I like to make a nastaart (pineapple jam filled cookies) and cooking the jam myself using fresh pineapples. Lately, I always make extra jam, so that we can use it for bread spread. However, my jam can only last around 2 days before it starts to molds. How can I make it stays edible longer? I don't want to use non natural ingredients if that's possible. Basically, the jam uses lots of sugar, cinnamon powder, 3 dried cloves and two lemon leaves or sheared lemon skin. Thank you |
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Surface mold is acceptable in a jam but two days sounds a little quick. Possibilities: - Not enough sugar to properly preserve the fruit - you probably want about equal weight fruit to sugar. - Your jam container is not sterile. If you're putting the leftover jam in jars, first wash them then leave them in an oven at 160c for 5-10 minutes. Probably best to let them cool before jarring. |
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