"Melba's Jammin'" > wrote in message
...
> In article <Syfuf.1486$A64.404@trnddc07>,
> "Chris" > wrote:
> (snippage)
>
>> A few years ago I made blackberry something (jam? preserves? can't
>> remember
>> which, it was my first time). They were quite yummy (if I do say so
>> myself!). I found a jar of that stuff recently, but didn't know whether
>> it
>> would still be any good. I had used the "shortcut" method on the pectin
>> box
>> of standing the jars upside down in boiling water, rather then the "real"
>> way, and I think the box said that you shouldn't keep the shortcut kind
>> around as long as the other kind. So I chucked it. It was fun, though.
>>
>> Chris
>
> Too bad you pitched it. It was probably fine if it was still sealed.
> Make some more. I've won a couple State Fair blue ribbons for my
> blackberry jam, made from commercially frozen berries from the
> supermarket. I process mine in a boiling water bath, though. And I'll
> bet the method you used didn't have you standing the jars upside down in
> water, either. :-)
> --

You're right....now that I think about it, they were standing upside down on
the counter on a towel, or something (it's been a while!). At the time, I
felt a little guilty for doing it that way, but at the time, it was the only
way the jam was gonna happen...Barb, would you mind answering a newbie
question? Why is the boiling water bath better? If it's that important, I
would possibly try to do it that way next time.

Chris