I made sugar free strawberry rosemary jam. Looks and tastes perfect, but once chilled, it turns cloudy and solid (like coconut oil).
I used:
4 cups chopped strawberries
1 T minced fresh rosemary
6 cups monkfruit
1 pkg suregel
Once in fridge it looks like sherbert and spreads like soft butter. Whats the science behind this weirdness? I have been making jams since high school (30yrs), but this is my first monkfruit batch and I am stumped.
by Suitable-City-6569