So I dug out my equipment and quickly realized where I may have made a few mistakes. I had a water bath canner years ago that my children had destroyed in some science experiment. I had resorted to using my pressure cooker canner that had a nice raised inner plate. Could it be I overcooked my Fair Jam? I also couldn't find some of my favorite toys, like the jar lifter and funnel.
I set off to WalMart to correct that problem. I had to search the store, but eventually found the canner and tools that I needed.
Back home I began sterilizing jars and cleaning & cutting berries. I opted to try Certo's liquid pectin in this first experimental batch. All went well and I filled 5 gift jars and 2 "jelly" jars with hot jam syrup of a beautiful color. The little left over amount had a wonderful taste - so I was hopeful I had conquered jam making again.
Wrong - when I got home from school the next day I discovered I had strawberry syrup - not jam.
What's the matter with me???
Years ago we did not have Internet, but this time I do- so I searched.... my jam did not set up.
I found these guys:
http://foodinjars.com/2011/08/canning-101-how-to-save-runny-jam/
What a great lesson. A. I learned that Certo liquid has a bad track record in the setting up department.
B. I learned that overcooking can cause the density problem - as I suspected.
C. They gave some ideas on how to reset the jam
I sent my daughter to the store for powdered pectin and I set off to fix that batch.
24 hours later now - my jelly jar jam is still a little runny, but a great improvement over yesterday. The website notes that some jam can take up to 48 hours, and there is the "stick it in the refrigerator" approach.
So I'm putting it in the fridge tonight and hoping that does the trick.
If the refrigerator doesn't do the job, then we will just rename this strawberry syrup and enjoy it on ice cream and pancakes for awhile. I am ready to start fresh and try to get thus right.
Thus far I have learned:
Don't knock the feedback you get from others. The judges were right, I needed to up my game.
Don't get cocky because you think you know it all- take the time to do it right, use the right equipment.
Don't quit if it doesn't go right, seek for answers.
When I made jam the first time, many years ago, I dutifully followed all the directions and came out with a fine product. I got sloppy on my fair jam, thinking my shortcuts would work. Cooking is like science (it is science- yummy science), you need to exercise precision to get the results you want. Later I can experiment with variables, but for now I need to make jam.
I set off to WalMart to correct that problem. I had to search the store, but eventually found the canner and tools that I needed.
Back home I began sterilizing jars and cleaning & cutting berries. I opted to try Certo's liquid pectin in this first experimental batch. All went well and I filled 5 gift jars and 2 "jelly" jars with hot jam syrup of a beautiful color. The little left over amount had a wonderful taste - so I was hopeful I had conquered jam making again.
Wrong - when I got home from school the next day I discovered I had strawberry syrup - not jam.
What's the matter with me???
Years ago we did not have Internet, but this time I do- so I searched.... my jam did not set up.
I found these guys:
http://foodinjars.com/2011/08/canning-101-how-to-save-runny-jam/
What a great lesson. A. I learned that Certo liquid has a bad track record in the setting up department.
B. I learned that overcooking can cause the density problem - as I suspected.
C. They gave some ideas on how to reset the jam
I sent my daughter to the store for powdered pectin and I set off to fix that batch.
24 hours later now - my jelly jar jam is still a little runny, but a great improvement over yesterday. The website notes that some jam can take up to 48 hours, and there is the "stick it in the refrigerator" approach.
So I'm putting it in the fridge tonight and hoping that does the trick.
If the refrigerator doesn't do the job, then we will just rename this strawberry syrup and enjoy it on ice cream and pancakes for awhile. I am ready to start fresh and try to get thus right.
Thus far I have learned:
Don't knock the feedback you get from others. The judges were right, I needed to up my game.
Don't get cocky because you think you know it all- take the time to do it right, use the right equipment.
Don't quit if it doesn't go right, seek for answers.
When I made jam the first time, many years ago, I dutifully followed all the directions and came out with a fine product. I got sloppy on my fair jam, thinking my shortcuts would work. Cooking is like science (it is science- yummy science), you need to exercise precision to get the results you want. Later I can experiment with variables, but for now I need to make jam.
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