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1f08cecb 166d 4a4d 9208 f6ddfd9069ff  dscn3763

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...

asked by Sagegreen about 6 years ago
4 answers 440 views
D6706402 eb96 499d a671 b2e90db25df9  bike2
added about 6 years ago

another photo close up

C54c59c0 babf 4ade bc82 a1b85cece73a  dscn3772

9b94e94b 0205 4f2c bb79 1845dcd6f7d6  uruguay2010 61
added about 6 years ago

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

D6706402 eb96 499d a671 b2e90db25df9  bike2
added about 6 years ago

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.

9b94e94b 0205 4f2c bb79 1845dcd6f7d6  uruguay2010 61
added about 6 years ago

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