Quick Answers
Why do crystals form in jelly?
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 the liquid.
Undissolved sugar sticking to the sides of the pan may
also be a source of crystals in jelly. A few crystals
usually remain in freezer jam. Some pectin manufacturers
include corn syrup in recipes for freezer jam to help
prevent this. Crystals in grape jelly may be tartrate
crystals. To prevent them, refrigerate juice for 24-48
hours. Then strain juice through two thicknesses of damp
cheesecloth to remove crystals.
Barbara Willenberg, Nutritional
Sciences, University of Missouri-Columbia
Last update: Tuesday, May 05, 2009
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