First time ever making jam, I heard strawberries are super difficult to work with but I happened to have a whole bunch that needed using up.
The recipe I used was from Mary Berry and said it would take 6 minutes boiling. But I ended up boiling it for almost an hour because it wouldn’t set! I used Jam sugar which has added pectin in. Eventually I gave up waiting and started filling up my jars.
The jam is super thick and very sweet, definitely not what I was aiming for (I usually buy Bonne Maman convserve where it’s a bit runnier and the fruit is more intense).
Instead of eating it straight, I mixed it into some mixed berry compote I made this morning to disguise the sweetness a bit.
Suggestions welcome!
by This_Anybody_8643
3 Comments
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is this refrigerator recipe?
Hi OP, in case you are British with the Mary Berry recipe, please be prepared for some criticism of the sterilising methods she and other British sources use. Britain is using methods of sterilising that US experts consider very unsafe, and I didn’t realise this until I joined this sub. There’s no reason you would have realised it either.