So Mom made a batch of peach jam a few weeks ago, and to our interest, it turned out exactly as the peach jam I’d made years ago did: super, super stiff, almost crystallized. She thought it needed a couple more peaches, and since I love peach jam with an unholy passion and peaches are available right now, I got some and yesterday made a batch with two more peaches than Mom had used.
It’s unbelievably pretty and very tasty, but still surprisingly stiff. Not as stiff as Mom’s or as the batch I’d made back when, but stiffer than I consider ideal for jam.
We had a discussion about this, in which I mentioned that although it’d been years since I made jam, it reaaaaaalllllllllly seemed to me that the recipes had changed since I last made it. Mom thought they had too, so probably they have. We suspect they’ve added sugar, perhaps in order to sell their low-sugar pectin more effectively. Anyway, so I think I’ll make another batch and reduce the sugar by a bit, even though they give dire warnings about messing with the recipe. I mean, we’ve already messed with it. :)