So, after 24 hours the jam was still liquid....Not so great for my first attempt. So I went to a few websites and they all said that it could be saved. I got another box of Certo, popped the tops and started again. I also learned why the fruit was floating, I needed to skim something...?!?
My second try was a hit! I got a box of smaller jars, I skimmed the little bubbles off the surface while it cooked, I added extra pectin-lo and behold I MADE PEACH JAM!!! And it is darned good too!!! I was thinking of entering it in the Fall Fair next weekend, but that would mean that I would have to give up a jar...NO WAY!!
NEW SITE LIVE IN 1 WEEK!!!!!!
1 year ago