Wally world had a really good sale on strawberries. I’ve always wanted to make jam. Some of the first jars I bought years ago were those non standard shapped Ball jars for jam. I followed the recipe in the Ball book.
Guess I need to add a bit more pectin to the rest. The jam is also very frothy but I assume that’s due to its thick viscosity, even what’s in the fridge is bubbly. And yes, I scimmed the foam as the book said. So what advice to make it set, or should i wait a few more days? Seems to be the biggest issue with jams and jellies
by darkpheonix262
4 Comments
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I tried canning some jam following a recipe that called for 3cups strawberries, 1/2c water and 2tablespoons pectin. It came out runny like yours. Still tastes great but it’s quite the jelly consistency I wanted. Does the recipe you followed include pectin?
I just need to add more next time to have a more firm set.
I recommend using it as an ice cream topping if it is too runny this time around.
Was it this recipe? [https://www.ballmasonjars.com/blog?cid=classic-strawberry-jam-0](https://www.ballmasonjars.com/blog?cid=classic-strawberry-jam-0)
I’ve never had issues with strawberry jam setting, I have with some other kinds now and then. I wouldn’t worry about the foam; strawberries are notorious for that.
Without having watched your whole process, it’s hard to know exactly what went wrong, but did you follow the recipe exactly as for ingredients and process? Specifically, the timing of when you added the pectin and making sure that “rolling boil/boil hard” means a boil that cannot be stirred down?