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Yes I wish I could make perfect jam every time. I want to make it as good as the people who sell it at my local farmers market.

Thank you for taking the time to help me out. Yes, I know that you need to follow jam recipes exactly, and that was my intention, but things didn't go as planned. It had about 3c sugar, 6c mashed fruit, 1.5 boxes of pectin. I like my jam like store bought, not runny.

I made my first batch of jam today. I don't have the proper equipment like tongs and racks, but it went well, except for a few minor mishaps. I listened to the snap, crackle, pop of the jars sealing once out of the water bath, but...one of my jars, as I brought it out of the boiling water...

I'm wondering if I add some of my oil based extracts to a 7 minute frosting if it will end in disaster? I believe so, but you know there is meringue buttercreams where fat is added to the whipped egg whites and it eventually comes together, but is it the same with a teaspoon of an extract...