A Moose in Love wrote:
....
> My cousin cooks her fruit, but then the resulting jam is frozen. I don't know why. Maybe she doesn't use much pectin; would that make a difference?

i'm not sure what she is doing or why there, but
perhaps that is just how she was taught. powdered
pectin is different than liquid pectin.

the recipe i use comes along with the liquid
pectin directions and is probably not hard to find
on-line. the only things i do different is add more
lemon juice, berries and sugar to make it less
firm so i get three pints per batch. if i wanted
it firmer i would stick to the recipe exactly and
get two and a half pints per batch.

i can eat a pint of it in a day or two - but all
that sugar is too much for my system these days -
i'm not used to it any more. i have tried the low
sugar pectins and didn't like the results as well
so now i just treat this stuff as a once in a while
treat and that is good enough.

when i had much larger patches of strawberries
here i could put up 50 pints in a week and still
have berries to give away or have others come pick.


songbird