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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usuba D. December 3, 2010
Sounds fine. Sugar has trouble staying in suspension much above 60 brix or 60% of solids.
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.
usuba D. 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
Sagegreen December 3, 2010
another photo close up
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