Im not sure if this is the subreddit for this. But im not sure where else to ask. About a week or two ago I made two batches of habanero jelly, one completely as instructed, the other a test with substituting sugar with monk fruit sweetener due to...
Im not sure if this is the subreddit for this. But im not sure where else to ask. About a week or two ago I made two batches of habanero jelly, one completely as instructed, the other a test with substituting sugar with monk fruit sweetener due to diabetic reasons (a 1:1 ratio as recommended by brand). They were both turning out great after canning and letting set. Neither set properly, both ended up looking pretty liquidy. Tried to normal one, turned out great, actually like the liquidy better than a fully jelly. Today we tried the monk fruit one, tasted good. Withing 10 minutes of opening it, noticed it started like crystalizing? and the jar its in started getting warm obviously I know its the monk fruit that caused it, since that was the only thing different. But anyone have any idea why or what is happening?? I have three more jars of this I can test out https://imgur.com/a/yyjpPxL - link to the images of what happened https://keviniscooking.com/habanero-jelly/ - recipe used submitted by /u/LilgonzoXx [link] [comments]
