Puester wrote:

> Has anyone else tried the new pectin (Ball, I think) that makes freezer
> jam without boiling the pectin first? I made batches of strawberry and
> apricot jams with it. Have not opened the apricot, but the strawberry
> is disappointing in both flavor and texture. The smaller amount of
> sugar called for is really noticeable in the flavor. The texture
> difference is harder to explain.
>
> gloria p

My neighbor gave me a jar of freezer strawberry jam he made. I appreciate
the lack of sugar, but the texture is, er, slimy-er? More jello-er. And the
color was not the sparkle of the full sugar, regular pectin recipe, but not
too bad overall. Not something I would like to do.
Edrena