Quote:
Originally Posted by stomachmonkey
Actually what happens with most Jellies is the PB sucks the moisture out of it causing it to crystalize so the next time you make a samich you have this rock hard chunk of jelly in it.
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Can we get a chemist in here to expound upon this? I'm intrigued.
Maybe a biologist, too. My suspicion/theory about bacteria forming from unrefrigerated jam/jelly in PB may be flawed.
Perhaps the crystallization crushes the life out of those little buggers.