The only heavy-bottomed pan I had was a huge stock pot, so I opted for a smaller pot that had a thin bottom. The pot heated up quicker than expected, and I ended up with a super thick jam... so thick that once it set, it won't spread; I have to dig it out of the jar with a spoon. That being said, the taste of the jam is delicious; I will be making this again, but I'm cutting down the time by half.
I did make a change to the recipe - I used 1/4 of the sugar, but everything else was the same, including the way I sterilized the jar, canned it, etc.
2 users found this review helpful
Aug. 19, 2012