If at first you don't succeed...

[alexpgp]

The strawberry jam I made the other day didn't set, which means the product is thin and syrupy; just the thing to put on ice cream, as it were.

Last Friday, at the ham breakfast, among the containers of home-made jam and jelly whose presence at the breakfast table is an established tradition, there was a small jar of blueberry jam made by Carol, so last night, I asked her advice about where I may have gone wrong, and got some. Seeing as I had bought literally twice as much fruit and sugar than I had needed for the first batch, I stopped by the store to pick up some more pectin and canning lids, and as I write this, another batch of canned fruit jam stands a-cooling in the kitchen.

This batch looks different, but I'm actually apprehensive about picking up a jar and tipping it over right now, to see what the consistency of the contents might be. I think I'll let the product cool off completely to room temperature before seeing if there's any improvement over the first batch.

Cheers...

Comments

[vuzh.livejournal.com]

I made a three-fruit marmalade once that didn't setup,
so I ended up re-boiling the jars, which did the trick, and deepened the flavor.
On some of the jars, however, the jam set up too hard, unfortunately, so I'd advise doing so with caution.