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