Why add citric acid to jam
Jam is a product that is prepared with a large amount of sugar.
This is why adding citric acid to it may cause confusion.
Culinary expert of TUT NOVOSTI, chef and fourth-class baker Yulia Arkhipova will tell you what the trick to such a step is.
Citric acid and lemon juice are natural preservatives. Therefore, if you add them to food, they will prevent it from spoiling.
If you have made jam from unripe berries, and you can always find some, then the shelf life of the product is significantly reduced. And this applies even to those jars that you will store in the refrigerator.
Therefore, citric acid should be added during the cooking process.
And this is not the only reason to add acid to the product. Sooner or later, any jam, even cooked with a minimum of sugar, begins to crystallize.
And the natural acid added when cooking jam actually prevents this process.
