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Strawberry Jam ??
In article >,
owza (Jarkat2002) wrote:
> I used the recipe in the Ball Blue Book ... exactly as written. It's very
> sweet and the berry has separated from the rest so they are floating on top
> ...
> it almost seems to be 1/2 jelly and 1/2 jam. I don't know what (if anything)
> I
> did wrong. But it sure isn't strawberry enough 
> Any ideas?
> The jars are popping now  so I know I got that part right at least
I just made some with the Sure-Jell Fruit Pectin for Lower Sugar
Recipes, and it came out perfectly. Great flavor and aroma, beautiful
color, not too sweet (despite using about 1/3 less sugar, it's
surprisingly sweet). I let it sit for a couple of minutes, stirred, and
canned/BWB'ed. Not only the best jam I've made, but probably the best
I've had.
Ever since I've started waiting about five minutes or so (maybe a little
less) before jarring, stirring just before ladling the jam into the
jars, my floating-fruit issue has quite improved. Not usually as
perfectly as the strawberry jam I just made, but definitely better.
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