Carefully monitor the melting jam while stirring to prevent it from boiling.
Gritty freezer jams result from either crystalized sugar or improperly melted granulated sugar. The method for correcting gritty jam or jellies is the same in either case. Some recipes for freezer jam require cooking while others do not. No-cook freezer jam often produces a gritty texture, particularly if improperly mixed. Reheating the jam in a controlled manner melts the crystalized sugar and allows it to reset without altering its flavor, gelling properties or consistency.
Instructions
1. Attach a candy thermometer to a sauce pan. Place the gritty jam and 1 tbsp. of water in the saucepan and adjust the heat to medium.
2. Set the heat to low and allow the temperature to reach 105 degrees Fahrenheit. Adjust the heat as needed to maintain a temperature between 105 degrees Fahrenheit and 110 degrees Fahrenheit.
3. Stir the jam with a whisk until smooth, approximately 15 minutes. Continue heating the jam for 10 minutes.
4. Pour the jam in the jar or food storage container and allow it to reach room temperature. Place the jam in the refrigerator to chill for two hours before placing in the freezer.
Tags: degrees Fahrenheit, crystalized sugar