My strawberry jam seems to have failed to set up properly. It’s more like … very thick strawberry syrup.
Damn.
This is the second time I’ve failed to make a successful batch of jam. I have blueberries upstairs which will be sacrificed to the third attempt. If it doesn’t work, I’m going to be quite upset. I’ve never failed to master the art of cooking something three times in a row. :P
Actually, I usually succeed the first time out. How vexing.
When I was in 4-H and making things for, uh, “Let’s Put it in a Jar!” (the canning class), since we were invariably running to finish things at the last minute, I often ended up making strawberry-rhubarb jam, which was great, if you’ve got the taste for rhubarb, and have any available. The extra tartness in the rhubarb helps the pectin to set, and it’s a flavor combination I really like, too. Strawberry _is_ best, but, well, when you’re doing things to be judged, you want them to be perfect.
Huh, I’m guessing that’s why I’ve got such a perfectionist streak, with a decade plus being judged on things. ^_^
I put lemon juice in it like I was SUPPOSED to!
And blueberries are very tart, at least wild Alaskan ones. And that was the kind of jam I made the first time that failed to set up. *snif* I guess I’ll have to keep working at it.
I love strawberry-rhubarb pie. Hmmm…perhaps I should make some sometime.
I’ve never tried to make jam though I’ve kind of wanted to. I’ve heard it’s supposed to be really hard, so good luck on the third try!
Third time’s the charm!