Jammer John
Assistant Cook
- Joined
- Apr 11, 2008
- Messages
- 2
Hi Everyone,
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 have the good fortune to have home grown apricots, Boysenberries, raspberries and damson plums. Wild blackberries grow in great profusion not more than 100 yards from my home. And of course the stores have great strawberries almost all year round now. I make a nice chunky apricot jam, seedless Boysenberry, blackberry and raspberry jam, and this will be my first year at putting up some damson jam.
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? 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.
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 have the good fortune to have home grown apricots, Boysenberries, raspberries and damson plums. Wild blackberries grow in great profusion not more than 100 yards from my home. And of course the stores have great strawberries almost all year round now. I make a nice chunky apricot jam, seedless Boysenberry, blackberry and raspberry jam, and this will be my first year at putting up some damson jam.
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? 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.