Crystalised jam

Most jam is approximatly 50 percent sugar, and occasionally sugar crystals will appear on the surface or throughout the jam. The jam will have a gritty texture and will often will taste excessively sweet. It is, however, still safe to eat.

Crystalisation can be easily avoided by following three rules:

1. Do not add more sugar that is needed.

2. Always dissolve all the sugar before boiling the jam

3. Do not under boil or over boil the jam. If a recipe has a guideline time for boiling, stick to it, and once the setting point is reached, don't continue to boil the jam.