[Casey76]

Help!  the apricot jam I made 4/5 months ago is starting to crystallize (this is the one open jar I keep in the fridge.  The large jars are packs down stairs, so I don't know how they are faring.

I guess this isn't really a problem, just a presentation issue?

This isn't happening with the 8 other varieties of jam/jelly I have in the fridge.

[Trillium]

One problem could be compounded by a few factors. First, is whether or not all the sugar crystals properly dissolved when you made the jam. Even a few left will cause the rest to recrystallize.
Next - did you add any lemon juice to the batch? If not, this is part of the problem as well. The acidity of lemon juice will help stop the crystals from reforming.

For now I can only suggest you try to finish off each jar quickly when opened and not keep it in the fridge which only seems to encourage the crystallizing. 

[Dirt Diver]

Casey

did you use dried apricots, because for some reason last time I made that, I had the same problem.

[Casey76]

Hi trillium, no I didn't add any lemon juice, so... lesson learned.  Next year add some lemon juice

Dirt diver, I used fresh apricots, there was a bit of a glut this year!

Looking forward to the excuse of eating my apricot jam now   I'll have to look over my other jams to see if they are OK.

[Yorkie]

My honey crystallises when it gets too cold, perhaps that's what's happening with the jam?

[Junie]

My first ever attempt at Jam making crystallised, it was marrow & ginger, and rock hard.
If you don't like putting it on toast etc then I would lever the jam out, give it warm and use it for a warm sauce for ice cream or in a pudding of some sort - shame to waste!

[compostqueen]

Glad to read this thread as my glutney chutney which is now in the fridge has begun to crystallise.

So, I suppose I can take it out the fridge but make sure we eat it up quick. Not usually a problem