pmalin
Assistant Cook
I recently ran a 7.5 pound recipe of strawberries to make some jam. I did not add pectin, but I did put 7.5 pounds of sugar in it too, so I cooked it until the temperature reached 219 degrees, experimented with the cold saucer test to see if it thickened enough. When all was done I set the jars to cool and noticed the fruit separated and about the top half of the jars had the appearance of fruit in it but the lower half of the jars seemed to be mostly liquid. What's the info on getting this to be evenly distributed?
Also, I am not totally satisfied (it thickened but not a jell) with the jelling result by depending on sugar to crystalize so is this just typical and I need to just use some pectin or what?
Thanks
Also, I am not totally satisfied (it thickened but not a jell) with the jelling result by depending on sugar to crystalize so is this just typical and I need to just use some pectin or what?
Thanks