cynupstateny
Well-known member
The pectin instructions say to feel free to double or triple your batch of jam so I made a double batch. For about 8 cups of berries I added 1 ½ cups of white sugar and about ½ cup of packed brown. The berries were pretty sweet so I didn’t want to add too much.
The jam gelled nicely. I used the amount suggested in the recipe that was included. A soft gel and absolutely no aftertaste (which is what I don’t like about the low sugar pectins you can get in the market)
The first taste was kind of a shocker. If I taste a bite of jam I expect it to be sweet, sweet, sweet. This isn’t. It’s almost tart. Barely taste the brown sugar. Very berry.Had it on wheat toast this morning and it was good but not great. I still can’t decide if I like it or not.
I hate to waste all those berries but I don’t know what will happen if I open the jars and reboil. I may write to the company. I’ll get some additional opinions and let you know.
I also took photos but, once again, they’re lost in cyberspace.
http://s56.photobucket.com/albums/g166/Finer_Kitchens/
The jam gelled nicely. I used the amount suggested in the recipe that was included. A soft gel and absolutely no aftertaste (which is what I don’t like about the low sugar pectins you can get in the market)
The first taste was kind of a shocker. If I taste a bite of jam I expect it to be sweet, sweet, sweet. This isn’t. It’s almost tart. Barely taste the brown sugar. Very berry.Had it on wheat toast this morning and it was good but not great. I still can’t decide if I like it or not.
I hate to waste all those berries but I don’t know what will happen if I open the jars and reboil. I may write to the company. I’ll get some additional opinions and let you know.
I also took photos but, once again, they’re lost in cyberspace.
http://s56.photobucket.com/albums/g166/Finer_Kitchens/