I used balls peach jam recipe— and I chopped and squished the peaches up. When I was measuring out my 5 cups— I included liquid. Not just the “pulp” bits. Was that a mistake? Are you supposed to measure just the…meat of the peach? It hasn’t set yet, but it was pretty runny.
(Also as a first time canner- the amount of sugar shocked me. I quickly ran to Amazon to get the low sugar pectin haha)
by help199176
4 Comments
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You do generally measure all of it; you’re correct!
If it’s still runny, you might not have cooked it down enough. Did you do a “spoon test” or a “plate test”?
Full sugar jams will have a higher yield than low sugar jams, but it’s important to remember that extra yield is from the sugar. It isn’t “food” – it’s just the extra calories!
Canning / fermenting and food safety questions are never silly! Diligence and more knowledge!
Don’t judge the jam set for at least 24 hours – it continues to thicken. Also, remember that once you open it and store it in your fridge, it will also set a little firmer. It looks wonderful, nice work!