I really like this recipe. I've used it twice now. Here's one oddity, though. I don't know if it's because I live by the ocean, but a rolling boil happens for me at around 212 or 214. I get to 220 after around 10 or 15 minutes after rolling. On the bright side, 220 is the magic number--the jam comes out great if I cut it off then. As far as recipe tweaks, I cut the sugar back by about a third, go heavy on the lemon, and add a pinch of salt, cayenne & fine-ground black pepper. The savories aren't explicit in the final product, but I think they give the jam a nice depth.
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I really like this recipe. I've used it twice now. Here's one oddity, though. I don't know if...