Gaby
When preparing preserves, it’s essential to select the best fruits—those that are not overripe, damaged, or unhealthy. Use enameled pots for cooking jam; avoid aluminum bowls as they can oxidize.
Store your winter preserves in a cool place. If you notice any mold on the surface of the jam or jelly, discard a layer about 0.5 cm thick, transfer the remaining jam to a pot, and bring it to a boil. Clean and sterilize the jar before refilling it. If the mold has spread throughout the jam or there are signs of fermentation, it’s best to throw it all away, as it is no longer safe to consume.
Before cooking the jam, it’s a good idea to sift the sugar.
Add citric acid to the jam to help the berries retain their color, and acetylsalicylic acid (aspirin) to prevent spoilage.
