With only the addition of a Tbsp of butter to minimize the bubbles, I followed this recipe as directed. I was a little apprehensive as I have only ever made jelly before, and then I used Certo pectin. As suggested by other reviewers, I gradually increased the heat and did the freezer plate test 10 minutes after it reached a full rolling boil. I ended up using all three plates, about two minutes apart, until I felt I had a good result. Now I'm sitting here with a little grin for each lid I hear pop as it seals shut. I wiped out the pan with some bread and yes, it's sweet, but it's GOOD! Already the jam was thickening up nicely even as it cooled in the pan bottom.
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With only the addition of a Tbsp of butter to minimize the bubbles, I followed this recipe as...