I buy jam and make jam. I've never had a jar of Smuckers or other store brand crystallize on me but I have had homemade jam crystallize in the fridge after a couple of months.
I buy two jelly products from a country store in Connecticut, raspbery rhubarb jam and red pepper jelly. Both of these will crystallize after bein open for a few weeks. I recently opened a jar of the red pepper jelly about 3 weeks ago and it's already crystallizing. Currently it's gone from the clear jelly look to an opaque color, crystallization is but a few days away.
I'm just wondering what it is about this stores products that makes them turn so quickly. And what is in Smuckers that prevents this from every happening?
by David Watsky | Organizing expert Marie Kondo has already helped millions put their closets, kitchens, and homes in...