How to Repair Overcooked or Undercooked Jam

If you are a regular reader of this blog, you are well aware that I love to make jam and preserves. I make lots of jam every year – some are old favorites and others are experimental concoctions. No matter how much jam we make, sooner or later we will all end up with a batch that is either overcooked (and ends up a sticky, gooey mess) or undercooked (great for syrup over pancakes, not so great on toast). Luckily both extremes can usually be remedied.

The rest of this post has been moved to our new site, Seed to Pantry, where you will find lots more info about growing, canning, and preserving.

 

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About the Author

Renee Pottle, an author and heart-healthy educator, loves to explore and write about the Mediterranean Diet. She blogs at SeedToPantry.com and HestiasKitchen.com.

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