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Thanks to everyone for all the
helpful comments on jamming. One thing I can take from it is that
experience helps a lot.
Stephen said, too much, or too ripe fruit, may have
been my problem. Now that I think about it, the peaches, at least, were
pretty ripe. And I probably did use too much fruit. The recipe
called for a volumetric measurement of chopped peaches. But since my
family doesn't like "chunky" jam, We ran the peaches through a processor to
make a puree' and used that in the volumetric measurement instead chopped
peaches.
I thought the pectin was sort of pricey
also. We bought three boxes and paid $3.50 total. The pectin yielded
9 pint jars of jam. That computes to about 60 cents per jar for
pectin.
Stephen, how many boxes of pectin can you get out
of a pound of the bulk pectin you buy? The website says 1/3 cup = a
box of sure jell. At $5.15 per #, how many boxes can you get out of that
pound (I know the rule is a pint/pound the world around, but I've found that
doesn't work with dry measurements, they can be much "fluffier" than liquid
measurements)?
Thanks,
Mark
KS- elevation about
1000'
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