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Back when I was a teen, I helped my boyfriends mom can blackberry jam, only it didn't set up. I don't remember why, but I'd guess that it was because we didn't add pectin. I don't even remember how we made it, all these years later. It worked great as a fruit topping for pancakes or ice cream. I like the whole fruit aspect of it. Now I want to make something similar. But I don't want it watery.

Some recipes call for added water, other ones say to basically use the jelly making process of straining off the solids. I'm not sure how much sugar to add. I want to do my first batch with frozen mixed berries, blueberries, raspberries and blackberries.

I want whole fruits, sugar and I want it slightly thickened so it's not watery. Any suggestions?
 
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