jam or jelly that crystalizes soon after opening jar
I buy jam and make jam. I've never had a jar of Smuckers or other store brand crystallize on me but I have had homemade jam crystallize in the fridge after a couple of months.
I buy two jelly products from a country store in Connecticut, raspbery rhubarb jam and red pepper jelly. Both of these will crystallize after bein open for a few weeks. I recently opened a jar of the red pepper jelly about 3 weeks ago and it's already crystallizing. Currently it's gone from the clear jelly look to an opaque color, crystallization is but a few days away.
I'm just wondering what it is about this stores products that makes them turn so quickly. And what is in Smuckers that prevents this from every happening?
According to the ingredient lists on the Smuckers web site, their jams and jellies (except for the organic ones)are made with corn syrup. This is why they don't crystallize.
Corn syrup is used in candy making to prevent crystallization.
I'd bet you a dollar that the homemade jams are made with sugar.
Too much sugar.
Major brands like Smuckers have their recipes down pa, thanks to a cadre of food scientist. Also the use of computer controlled cooking and canning helps "perfect" the jam.
The stuff from the country store is probably from an artisinal, small batch company.
This is from the Alabama Cooperative Extension:
"Q. Why do crystals form in jelly?
A. Crystals throughout the jelly may be caused
by too much sugar in the jelly mixture or cooking
the mixture too little, too slowly, or too long. Crystals
that form at the top of jelly that has been opened
and allowed to stand are caused by evaporation of
liquid. Crystals in grape jelly may be tartrate crystals."