Cooking and Baking

Questions for Jammers...

I've been making jam since forever. I used to use dry pectin and I never had a batch fail. Even at 7K altitude I never lost a batch. I recently tried to do some of my favorite jams but can't find dry pectin anymore and had to get liquid. Honest to God, I followed EVERY direction down to its punctuation and STILL some of my jam doesn't set. So here are some Q's. Hope other Jammers can contribute some knowledge!

Favorite Jam Pot?
Favorite Pectin Brand/Style?
Any luck with low- or no-sugar jams?
BW or Pressure canning?
Flavors of jam you like to make?
What do you do when your jam doesn't set?*
* I mean after you swear.

TIA for any guidance.

Talk is closed, but that doesn't mean the conversations have to stop!

Check out this post for a more thorough explanation, and jump onto our Facebook page or our Twitter feed to keep the conversations going!


Comments are closed