What Causes Homemade Jelly to Form Sugar Crystals Around the Jar?
Homemade jelly is made by mixing and cooking fruit, sugar, acid and pectin. According to the U.S. Department of Agriculture, the appearance, texture and taste of homemade jelly are dependent upon precise canning techniques. Furthermore, the ingredients must be mixed properly to achieve the most appetizing jelly. Does this Spark an idea?
-
Cooking Method
-
Cooking at high temperatures improves the texture of jelly. Cutting the cooking time short can cause visible sugar crystals in the jelly. In "The Art of Home Canning," Angelo Sorzio says to cook the jelly longer to avoid the formation of sugar crystals. The Oregon State University Extension Service directs cooks to boil the jelly rapidly and remove it from the heat as soon as it is done.
Type of Fruit
-
Grapes contain tartaric acid, which can make sugar crystals form in jelly. Crystals form in grape jelly because it naturally contains tartaric acid. Cooks can reprocess grape jelly for the same amount of time as originally processed to get rid of the crystals, Sorzio says.
-
Ingredients
-
Use the correct amount of sugar, or jelly will not gel properly. Too much sugar will leave glass-like particles throughout the jelly, Sorzio claims. Choose modern recipes for jelly and follow the instructions exactly to prevent sugar crystals from forming. The U.S. Department of Agriculture cautions that sugar should not be replaced with a substitute unless the recipe includes the correct amounts to use as a substitute.
Wrap-Up
-
Using a ladle will keep undissolved sugar out of the jelly jar. Sorzio also suggests using a ladle to spoon any type of jelly into clean jars instead of pouring it in from the pan. This technique keeps sugar that does not dissolve from sweeping from the sides of the pan into the jelly. The jars should be hot when the jelly is added.
-
References
Resources
- Photo Credit jam image by dinostock from Fotolia.com cooking cherries jam image by Maria Brzostowska from Fotolia.com grapes image by AGphotographer from Fotolia.com sugar-basin image by Arkady Chubykin from Fotolia.com upside down ladle image by timur1970 from Fotolia.com
More Like This
Comments
-
My marmalade has sugar crystals the size of a pea. How can I get rid of these? Have tried boiling it up with some water, but they remain, so strained it to make a jelly, but there is a lot of pulp + crystals. What should I do?
