Crystallized Habanero Gold
Sometimes the canned little 4 ounce jars of HabGold fill with sugar crystals and while I know I just have to heat it up for it to dissolve, I can't very well tell my customers to do that since it would make me look like I don't know how to make jelly. I do wipe down the sides of the pan before I let it sit overnight but somehow not every batch gets all the sugar dissolved like it is supposed to.
Anyway, when I make candied citrus peel I remembered that I added cream of tartar to the sugar syrup to prevent it from crystallizing. What do you think? Would adding that to the HabGold prevent it from crystallizing or would it prevent it from gelling or would it have no effect?