Yesterday was jam making day…for three reasons.
1. Strawberries were cheap.
2. Rhubarb was plentiful.
3. Spencer’s birthday is coming up and I thought I would give him a jar or two…
Making jam isn’t my favorite. I love that it isn’t as messy as salsa but I hate that it’s hard to tell just how sweet the jam tastes or how set it is until the next day.
I had a little trouble too because I doubled the recipe. Then my pectin from last year looked a little iffy so I used bulk pectin that I bought from the Amish and didn’t know how much to use. It was a complete and total guessing game as part of the pectin was listed as not needing sugar and part was needing sugar. I kind of used this recipe…or at least is was my foundation before everything went haywire.
It’s set now and all in all it’s pretty good. A little sweeter than I like but I think I am the only one who will be saying anything about it being too sweet….Hubby will say there is no such thing. I am off to make some homemade buns. Nothing is better than homemade buns and jam.
Brings back so many memories of making raspberry jam growing up. Such hot work, but such a sweet reward.
ARGH! I made strawberry Jam w free berries from my DD, I wanted it to be low sugar so I used agave. The first batch, I had about 4pts of berries, and used 1/2 c of the agave and low sugar pectin. it’s good great flavor, but not sweet enough for anyone else.
the second recipe called for white Grape juice concentrate, to 2 c of berries. I had about 4-5 so I needed to double the recipe. I thought it called for a 1/2 c of juice so I put the whole can in plus 1/2 c of agave!!! now I have a grape/strawberry flavor, and the grape is pretty strong.