This beautiful breakfast of delicious jam on sourdough bread almost didn’t happen. And that would have been a tragedy. Every now and then, I open a jar of jam that’s so good that I draw out its use, only to discover that the jam has become gross and chunky looking. Eww. Dirty Laundry PANTRY TIPS to the rescue!
Sugar likes to be in crystalline form and when we modify its structure to make things like caramel and jam, we’re fighting against its molecular structure. Sometimes, over time, it wins and goes back to forming crystals. But all is not lost. It can be saved with a gentle rewarming to melt all the crystals. Either heat over the stove or even just in the microwave, depending on the quality of the jam. Also, using a fresh jar that has no buildup of crystals on the walls will further prevent the recrystallization of the jam. Adding an acid, such as lemon juice, is a good fix. And the easiest thing of all, a tablespoon of corn syrup. This is always my last resort, but it really works. 
The crystals have melted back into the jam and we’re ready for toast.
If you thought this was helpful, you should check out the other Dirty Laundry Kitchen Pantry Tips.
I find using the stove or microwave to sometimes results in uneven and over cooking of the jam. The best method is to simply run the jar (well-closed) through a dishwasher cycle. I have used this method on jams, jelly, honey and caramel with excellent results. It provides nice, slow even heating.
I’ll have to try it sometime. Thanks for the tip.
did you ever try this? I have about 16 jars that crystalized after they cooled. and really dont want to rebatch the whole thing.
The dishwasher trick will be perfect for you! They’re sealed, right? Just run them in the jars for a whole cycle.
I had some lovely fig jam that dried out 😳😳
Tried the juice of half a lemon and a gentle heat in the microwave…..perfect 😊
Will any of the above methods work with freezer jam?
how old is it?
I have just made a batch of Green Fig Preserve. I left the bottles to cool overnight and this morning see that some of the bottles have crystallized at the bottom of the jars. The Figs were boiled in the syrup – would it be possible to reboil all of them and add lemon juice? Would this stop the syrup crystallizing?
I definitely recommend reboiling. Lemon juice may help. Honey or corn syrup which are more stable sugars may also help. Good luck.