Jam Making Tips: Avoiding Crystals or Bubbles in Your Jars

If you are a proactive type of person, you may want to be aware of things that can go wrong. Two common problems that can occur when you are making your own jam are the formation of crystals or bubbles appearing in your jars.

Crystals can form if there is excess sugar, which is not dissolved and sticks to the side of the pot, or if the mixture is cooked either too long or too slowly. You can avoid the formation of crystals by using a tested recipe and following it precisely. Make sure that all sugar is dissolved while the jam cooks; you may even want to wipe the side of your pot with a damp towel to remove any crystals prior to filling your jars. Lastly, be sure to rapidly boil your jam, remove from heat when the setting point is obtained, and remember not to make double batches.

Bubbles may appear in your jam if air becomes trapped in the hot mixture, or it may indicate that your jam has spoiled. If the bubbles move this is a sign of fermentation and the jam should not be consumed. To avoid either of these from happening you should get rid of any foam from the top of the mixture prior to filling your jars. Do not let your jam begin to gel before putting it into jars, put it in the jars right away. To prevent your jam from spoiling or fermenting, make sure you closely follow the directions for putting lids on and sealing your jars.