A hard, white mass has formed on top of my strawberry freezer jam. Is this mold?
Occasionally, frozen sweet spreads will form a hard, white, fondant-like mass of crystalline sugar on the surface that resembles mold. This formation can be controlled by the addition of corn syrup (invert sugar). At least one pectin manufacturer has recipes calling for the addition of corn syrup in no-cook freezer spreads. This should help inhibit formation of this mass called sucrose hydrate. At any rate, this formation is not harmful.
Source: KSU: "Food Features"
Last update: Tuesday, May 05, 2009