Originally Posted by Jammer John
I'm new to this forum but am anxious to participate and get some good tips for what I do in the jamming season.
I read this as jamming session
My question is this: Why does and strawberry and raspberry jam (and the store-bought damson jam I've been sampling) start to turn to sugar (or something whitish anyway) after it has been open for only a week or so?
Use allot of sugar?
It's my guess your jams are highly saturated with sugar. You open the jar, a bit of water evaporates, a sugar crystal forms and acts as a seed crystal.
Just a guess.
I keep it in the fridge but can't eat it fast enough to get through a whole jar before it starts to turn. This doesn't happen to my apricot jam and I don't recall it happening to my blackberry or Boysenberry jam either.[/QUOTE]