My first year of making jelly was lovely. I made dandelion jelly with a bit of orange essence and it turned out amazingly delicious. It also gave me a false sense of “Oh, this is easy!” The next years of jam making have been an utter fail. We drizzle syrup on our toast rather than slather on thick jelly.
Peach butter, burnt. Apricot jam, syrup. Ginger Peach jam, syrup. Cardamom Pear jam, syrup. Chokecherry jam, syrup (albeit scrumptious!). I do wonder if it is because of my problem with recipe following. I am able to can any number of delicacies because it is quite difficult to mess it up. Pressure cook for this long plus added minutes for altitude, make sure everything that is acidic stays together if one is water bath canning, etc. I know the salt and lemon juice ratios to make sure that spoilage doesn’t occur. Jam just irritates me.
Exactly 4 cups of fruit with exactly 3 cups of sugar, with exactly 2 T of lemon juice, and exactly 1/2 ts of salt. BUT, I have two tons of cherries and no time or patience to spend four days canning small batches of jam! So, my friend directed me to a recipe that is very lax. Use as many cherries as you can fit in the pan with room for bubbling. Add 3/4 that amount of sugar. Add some salt and lemon juice and rind. Boil, boil, boil. Can. Easy! I now have eleven jars of delicious cherry….syrup!