Very good. I took the advice and reduced the sugar. I pulsed berries in the food processor to get 8 cups chunky puree, used 4 cups sugar and scant 1/4 cup lemon juice. My berries had flavor but weren't super sweet. I'd use 3 cups sugar for very sweet ones. Wasn't sure about the lemon juice at first but it made it better. I made 3 batches and got 11 pints plus a cup or so.
It jelled nicely. For those who got it too soft-
Use some underripe berries, that's where the pectin is.
Heat it to a full rolling boil (it still boils like crazy no matter how much you stir) and let it go for a few minutes. It'll bubble kind of like thick oatmeal does, big bloopy bubbles, only lots more and faster and it'll start looking like jam-ruby colored and glossy.
As long as you stir it and have a heavy bottomed pot it won't burn. The heavier the pot, the higher heat you can use. If you have a thin pot use medium heat. It will take longer but it will get there.
Also, try using a wooden spoon that's flat on the end, like a spatula. You'll scrape more of the bottom and it's less likely to stick.
Now on to the peaches...
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