When I first made this jam, it was lovely. But the remains have crystalized. Although it still tastes good, is there a way to avoid this? Thanks. Here is the link to the recipe:
http://www.food52.com/recipes...

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Sagegreen
Sagegreen December 3, 2010

another photo close up

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usuba dashi
usuba dashi December 3, 2010

Sugar crystalizes because the crystal structure was damaged during cooking, usually from stirring too much; or putting it in the fridge and the sugar gets too cold or both. Or is there too much sugar in the recipe?

Just some suggestions

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Sagegreen
Sagegreen December 3, 2010

I think there was initially too much sugar when I first made this recipe, so I cut down. I will make more with less and see what happens. Thanks.

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usuba dashi
usuba dashi December 3, 2010

Sounds fine. Sugar has trouble staying in suspension much above 60 brix or 60% of solids.

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