Jokes0 min ago
Jam making !
I made several lots of jam last Summer, plum,sloe,blackberry & apple, and quince. The problem is it has all gone too hard. It is really thick jelly and sticking to the sides of the jars and has shrunk. I did use "Jam sugar" can anyone tell me if this is the reason or what did I do wrong ??
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Did you use anyother pectin? Here n the U.S. we don't have a product such as "jam sugar" which must be strictly a U.K. product. I make preserves and jellies using regular, granular sugar and the recommended pectin.
One can, of course, not use pectin at all and simply cook the fruit/sugar mixture to the "sheeting" stage using a wooden spoon.
Additionally, did you sterilize your jars? At least 10 minutes completely submerged in boiling water or ten minutes in a 350 degree (F) oven...
Better luck next time!
One can, of course, not use pectin at all and simply cook the fruit/sugar mixture to the "sheeting" stage using a wooden spoon.
Additionally, did you sterilize your jars? At least 10 minutes completely submerged in boiling water or ten minutes in a 350 degree (F) oven...
Better luck next time!
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