I think I just ruined my strawberry jam. I was afraid that I might miss
strawberry season because I was away for two weeks and have been pretty
busy since I got home. I wasn't too worried because I hate some left
over from last year. I realized that strawberry season is still going
strong and on the way back from a dental appointment this morning I
stopped and picked up some new jars and tops, Certo, sugar and 4 quarts
of strawberries.

As soon as I got home I started to sterilize the jars and lids, hulling
and mashing berries and cooking up the jam. Then I made a major
mistake. I always used to make a double batch.... 8 quarts, so I added
enough sugar for 8 quarts and two packages of Certo at the end.

It was not until a few minutes ago that I suddenly realized that I used
twice as much sugar and Certo as I needed for a single batch. Dang....
14 jars of strawberry flavoured sugar jam :-(

Oh well.... I will let it set and give it a taste.

On Jul 3, 12:16*pm, Dave Smith > wrote:
> I think I just ruined my strawberry jam. *I was afraid that I might miss
> strawberry season because I was away for two weeks and have been pretty
> busy since I got home. I wasn't too worried because I hate some left
> over from last year. *I realized that strawberry season is still going
> strong and on the way back from a dental appointment this morning I
> stopped and picked up some new jars and tops, Certo, sugar and 4 quarts
> of strawberries.
>
> As soon as I got home I started to sterilize the jars and lids, hulling
> and mashing berries and cooking up the jam. *Then I made a major
> mistake. I always used to make a double batch.... 8 quarts, so I added
> enough sugar for 8 quarts and two packages of Certo at the end.
>
> It was not until a few minutes ago that I suddenly realized that I used
> twice as much sugar and Certo as I needed for a single batch. *Dang....
> 14 jars of strawberry flavoured sugar jam *:-(
>
> Oh well.... I will let it set and give it a taste.

If its messed up, couldn't you just recook it with more berries to
balance it out? Keeping my fingers crossed for you...X

merryb wrote:

>
> > It was not until a few minutes ago that I suddenly realized that I used
> > twice as much sugar and Certo as I needed for a single batch. Dang....
> > 14 jars of strawberry flavoured sugar jam :-(
> >
> > Oh well.... I will let it set and give it a taste.
>
> If its messed up, couldn't you just recook it with more berries to
> balance it out? Keeping my fingers crossed for you...X

I think it is going to be okay. After it set I tried some of it on toast and
it's pretty good.

On Jul 3, 1:46*pm, Dave Smith > wrote:
> merryb wrote:
>
> > > It was not until a few minutes ago that I suddenly realized that I used
> > > twice as much sugar and Certo as I needed for a single batch. *Dang.....
> > > 14 jars of strawberry flavoured sugar jam *:-(
>
> > > Oh well.... I will let it set and give it a taste.
>
> > If its messed up, couldn't you just recook it with more berries to
> > balance it out? Keeping my fingers crossed for you...X
>
> I think it is going to be okay. After it set I *tried some of it on toast and
> it's pretty good.

That's good to hear- that would be a shame after all that work!

Dave Smith wrote:
>
> I think I just ruined my strawberry jam. I was afraid that I might miss
> strawberry season because I was away for two weeks and have been pretty
> busy since I got home. I wasn't too worried because I hate some left
> over from last year. I realized that strawberry season is still going
> strong and on the way back from a dental appointment this morning I
> stopped and picked up some new jars and tops, Certo, sugar and 4 quarts
> of strawberries.
>
> As soon as I got home I started to sterilize the jars and lids, hulling
> and mashing berries and cooking up the jam. Then I made a major
> mistake. I always used to make a double batch.... 8 quarts, so I added
> enough sugar for 8 quarts and two packages of Certo at the end.
>
> It was not until a few minutes ago that I suddenly realized that I used
> twice as much sugar and Certo as I needed for a single batch. Dang....
> 14 jars of strawberry flavoured sugar jam :-(
>
> Oh well.... I will let it set and give it a taste.

Can you add the missing strawberries?

I made a small batch of the exact same jam this afternoon - the
quick-set version, no boiling, according to the instructions in the
Certo. It is setting right now. The amount of sugar that went into it
was breathtaking -- four cups, about an equal volume as the
strawberries.

Dave Smith wrote:
> I think I just ruined my strawberry jam. I was afraid that I might miss
> strawberry season because I was away for two weeks and have been pretty
> busy since I got home. I wasn't too worried because I hate some left
> over from last year. I realized that strawberry season is still going
> strong and on the way back from a dental appointment this morning I
> stopped and picked up some new jars and tops, Certo, sugar and 4 quarts
> of strawberries.
>
> As soon as I got home I started to sterilize the jars and lids, hulling
> and mashing berries and cooking up the jam. Then I made a major
> mistake. I always used to make a double batch.... 8 quarts, so I added
> enough sugar for 8 quarts and two packages of Certo at the end.
>
> It was not until a few minutes ago that I suddenly realized that I used
> twice as much sugar and Certo as I needed for a single batch. Dang....
> 14 jars of strawberry flavoured sugar jam :-(
>
> Oh well.... I will let it set and give it a taste.

It might make a nice ice cream topping if watered down a little.

--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

Cuthbert Thistlethwaite wrote:

>
> > It was not until a few minutes ago that I suddenly realized that I used
> > twice as much sugar and Certo as I needed for a single batch. Dang....
> > 14 jars of strawberry flavoured sugar jam :-(
> >
> > Oh well.... I will let it set and give it a taste.
>
> Can you add the missing strawberries?

I suppose that I could. I could prepare another 4 quarts of berries, cook them
up, empty the jars into the pot, clean them out and sterilize them and then
jar the works. I figured I may as well see how it turned out before I went to
all that effort. It's actually not bad. It's a good thing they were nice
flavourful berries.

I will try to remember not to make that dessert again. :-)

> I made a small batch of the exact same jam this afternoon - the
> quick-set version, no boiling, according to the instructions in the
> Certo. It is setting right now. The amount of sugar that went into it
> was breathtaking -- four cups, about an equal volume as the
> strawberries.

Yep.There is a lot of sugar in jam.

I don't know about the amount of sugar being doubled, but I wouldn't
worry about the certo. My mother always added extra gelatin in molded
salads and jellies to ensure setting.

I'm sure" Melba's Jamming" will be weighing in on it, but.....if it
tastes good, how bad could it be?

I have some homemade Lemon-Strawberry Marmalade that a friend gave us at
Christmas....maybe you could add some lemon zest to offset the
sweetness? Probably not, I guess it has already 'jelled' - in a big way
I'm guessing!

It'll taste good this winter, and you'll have a story to go with it when
you bring it out.

Libby

In article > ,
Dave Smith > wrote:

> I think I just ruined my strawberry jam. I was afraid that I might miss
> strawberry season because I was away for two weeks and have been pretty
> busy since I got home. I wasn't too worried because I hate some left
> over from last year. I realized that strawberry season is still going
> strong and on the way back from a dental appointment this morning I
> stopped and picked up some new jars and tops, Certo, sugar and 4 quarts
> of strawberries.
>
> As soon as I got home I started to sterilize the jars and lids, hulling
> and mashing berries and cooking up the jam. Then I made a major
> mistake. I always used to make a double batch.... 8 quarts, so I added
> enough sugar for 8 quarts and two packages of Certo at the end.
>
> It was not until a few minutes ago that I suddenly realized that I used
> twice as much sugar and Certo as I needed for a single batch. Dang....
> 14 jars of strawberry flavoured sugar jam :-(
>
> Oh well.... I will let it set and give it a taste.


Bummer! Did it set? If it did, I think you're screwed.
If it didn't, I still think you're screwed.
I can point you to fixes that involve adding more pectin but they're not
generally for a flub that involved twice as much sugar and half as much
fruit as the recipe called for.

Mix it with yogurt or sour cream and use it for a fruit dip.

"Measure twice, cut once." Or pay attention to the recipe. '-^)
--
-Barb, Mother Superior, HOSSSPoJ
rec.food.cooking
Preserved Fruit Administrator
"Always in a jam. Never in a stew." - Evergene

In article >,
Janet Wilder > wrote:

> Dave Smith wrote:
> > It was not until a few minutes ago that I suddenly realized that I used
> > twice as much sugar and Certo as I needed for a single batch. Dang....
> > 14 jars of strawberry flavoured sugar jam :-(

> It might make a nice ice cream topping if watered down a little.

Try cutting it with orange juice.
Or adding it to a bunch of yogurt in a blender container with some ice
cubes.

--
-Barb, Mother Superior, HOSSSPoJ
rec.food.cooking
Preserved Fruit Administrator
"Always in a jam. Never in a stew." - Evergene

In article >,
(Fred/Libby Barclay) wrote:

> I have some homemade Lemon-Strawberry Marmalade that a friend gave us at
> Christmas....maybe you could add some lemon zest to offset the
> sweetness? Probably not, I guess it has already 'jelled' - in a big way
> I'm guessing!

Not if he only used half as much fruit as he was supposed to have used.
I'll be interested to see what he says about that.
--
-Barb, Mother Superior, HOSSSPoJ
rec.food.cooking
Preserved Fruit Administrator
"Always in a jam. Never in a stew." - Evergene

Melba's Jammin' wrote:

>
> > It was not until a few minutes ago that I suddenly realized that I used
> > twice as much sugar and Certo as I needed for a single batch. Dang....
> > 14 jars of strawberry flavoured sugar jam :-(
> >
> > Oh well.... I will let it set and give it a taste.
>
> Bummer! Did it set? If it did, I think you're screwed.
> If it didn't, I still think you're screwed.
> I can point you to fixes that involve adding more pectin but they're not
> generally for a flub that involved twice as much sugar and half as much
> fruit as the recipe called for.

Not only did it set, it turned out well. It's actually pretty good. I had
some on toast this morning and was good. It's better than some I have made in
the past using the right amount of strawberries. My biggest fear when I
figured it was now or never for strawberry jam this year was that the berries
would be pale and flavourless like they were the last time I tried it this
late in the season. I found nice read, flavourful berries and, despite my
major booboo, it is quite edible.


>
> Mix it with yogurt or sour cream and use it for a fruit dip.
>

I can always do that too :-)