My jam set up fine, but it tastes starchy, I'm so disappointed:(
All those good berries and the jam doesn't taste good.
I followed the directions cooking it etc....
Any suggestions for fixing it?
David BarkdullMay 3, 2014
Two comments:
1. I've been making freezer jam for over 25 years and jam since I was s a kid with my parents. So I appreciated the importance of using the exact amount of ingredients called for which the pectin instructions state. Never-the-less, I have never been able to make Raspberry Freezer jam that would set up - always comes out syrup. I've tried everything I could think of. Called the pectin company for recommendations, tinkered with amounts (but only after following instructions exactly for years). Nothing ever worked. Last year I took my frozen berries I'd put in the freezer a couple of months prior and placed them in a colander to let the juice drain into a pan underneath. I once again followed the Freezer jam recipe from the pectin box - exactly. But guess what? The jam set up! I had thick Raspberry jam finally. Additionally I had a pan of delicious Raspberry juice that I added sugar to to thicken up, brought to a boil then put into jars. Now I also had delicious Raspberry syrup.
2. Until this past year, I never had thick raspberry jam but I did have thick raspberry-strawberry freezer jam. I followed the instructions exactly but substituted half the strawberries for raspberries. Delicious!
Thanks for sharing your recipes!
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Trudy FoggAugust 12, 2015
My jam set up fine, but it tastes starchy, I'm so disappointed:( All those good berries and the jam doesn't taste good. I followed the directions cooking it etc.... Any suggestions for fixing it?
David BarkdullMay 3, 2014
Two comments: 1. I've been making freezer jam for over 25 years and jam since I was s a kid with my parents. So I appreciated the importance of using the exact amount of ingredients called for which the pectin instructions state. Never-the-less, I have never been able to make Raspberry Freezer jam that would set up - always comes out syrup. I've tried everything I could think of. Called the pectin company for recommendations, tinkered with amounts (but only after following instructions exactly for years). Nothing ever worked. Last year I took my frozen berries I'd put in the freezer a couple of months prior and placed them in a colander to let the juice drain into a pan underneath. I once again followed the Freezer jam recipe from the pectin box - exactly. But guess what? The jam set up! I had thick Raspberry jam finally. Additionally I had a pan of delicious Raspberry juice that I added sugar to to thicken up, brought to a boil then put into jars. Now I also had delicious Raspberry syrup. 2. Until this past year, I never had thick raspberry jam but I did have thick raspberry-strawberry freezer jam. I followed the instructions exactly but substituted half the strawberries for raspberries. Delicious! Thanks for sharing your recipes!
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