Tip of the Week: How to Prevent Jam Or Jelly From Crystallizing
It’s time for a Tip of the Week! This is where I share random stuff I know to help make your life easier. Today’s tip is handy for anyone who is interested in canning or making jams, jellies, preserves, etc. Have you ever tried to make a jam and wound up with hard sugar clumps in the jar later? I have fortunately never had this happen, but I know several people who have. So, today I am sharing “How to Prevent Jam or Jelly From Crystallizing!” It all has to do with temperature and timing. If you have ever wound up with undesirable sugar crystals in your jams or jellies, you probably added the sugar when your mixture was too hot. The process of adding sugar to hot … Continue Reading
