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cheezz

Well, rats. I scraped all the jam out into a pan, resterilized jars, got new seals


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Joined: Jul 17, 2006

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Posted to Thread #29645 at 1:33 am on May 25, 2017

Brought it to a boil (and it was IMMEDIATELY at 220 deg) but didn't pass the cold plate test, so I boiled it for almost 10 minutes more to 240 deg and re-jarred it. Nope. Same as before - not set enough to stay on toast. I guess it's just going to make a nice ice cream sauce. I never have luck with making jam and I've got all these darn fruit trees!!


Inside me lives a skinny woman crying to get out, but I can usually shut her up with cookies!


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