I'll try either that or the instructions on the Sure-Jell page for a remake. But if it doesn't work, I'll push it as peach syrup, it is very good tasting.
I don't get it. But I'd be happy to hear it..
Thanks for the link!
I'm gonna give this a try.
I made my 1st
batch of jam yesterday...blueberry...14 half-pints from a gallon bag of blueberries. I followed these guidelines/this recipe
My last couple of half-pints looked to have more liquid than berries, and as I'm trying to learn this "stuff" I added about a 1/4 more of a packet of the Sure Jell to the liquid and heated it for a few minutes.
The jars I made with the extra Sure Jell really set up well.
The first dozen moderately well, but contained many more berries than the last few jars.
btw..I only "mashed" my berries, as we like the fruit in our jams to have a bit of chunky texture to it.
Can the amount of pectin/Sure Jell be increased without negative effects?
Would increasing the amount help to insure a better "jelling"?
Great & timely info.