If I add corn syrup to my freezer jam will it prevent sugar crystals from forming and will my jam last longer once thawed?

The formation of sugar crystals can be a problem in high-sugar jam. Since Pomona’s jells with low amounts of sugar, sugar crystals do not form. Corn syrup can be used as a sweetener in place of honey, but the jam won’t last longer.

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Posted in: 4. Questions About Making Freezer Jam With Pomona’s Pectin

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