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To be fair, if the jams are canned it’s important to make sure you have the right amount of sugar and acid to make it safely shelf stable. I make jams every sum
by macNchz 9y ago
To be fair, if the jams are canned it’s important to make sure you have the right amount of sugar and acid to make it safely shelf stable. I make jams every summer to give to family and friends and I still follow the recipes in the box of Pomona’s pectin. The thing I’ve been perfecting over the years is finding the best fruit at the farmer’s market and then processing it (peeling/blending/cooking) it in a way that yields a pleasing jam.
- haikuginger 9y agoThe processing is key; the prime example for me is peach jam, where if you just chop the fruit up, you end up with peach suspended in mostly-clear gel. If, on the other hand, you blend the peach mixture, you end up with a delicious consistency that's flavorful all the way through and easy to spread.