|
|
|
|
In article >,
(wossoyi) wrote:
> I have made strawberry jam several times with the regular certo
> pectin. Since the jam is usually too sweet for me, I decided to use
> Certo light this time.
>
> Well the jams didn't gel, the mixture is runny. I used 6 cups
> strawberries, 4.5 cups sugar and a box of pectin as per instructions.
>
> So, my question is, what on earth did I do wrong? And secondly, the
> runny mixture is quite good, it would make a good sauce, will it go
> bad or should I keep it in the fridge/freezer?
If it sealed properly, it should be fine for shelf storage. If not, I'd
freeze it -- you're more likely to develop mold quicker in a low-sugar
product in the fridge.
What went wrong? Who knows! Too-ripe berries, maybe - less natural
pectin. Having 1/4 of them slightly underripe and the others just ripe
should get your more natural pectin.
--
-Barb
<www.jamlady.eboard.com>; Sam pics added 2-7-05
"I got the motive, which is money; and the body, which is dead!" - Rod
Steiger as Sheriff Gillespie, "In the Heat of the Night," 1967.
|