As you may remember, I’ve made pear jam before, notoriously as my first jam-making attempt ever. I went with the same recipe, but halved, and with an added apple to bring me up to four cups of fruit. I used a tablespoon of powdered pectin, and kept a much closer eye on the cooking jam, turning it off as the liquid started to thicken, but wasn’t itself yet jammy. The yield was just under 20 ozs; I had two 8-oz jars (one not fully full that went in the fridge) and a 4-oz little guy.
The result: a non-caramelized jammy jam, with a bit of tooth, that’s both chunky and spreadable. I like the idea of revisiting jam-making recipes as my skills improve with each season. This may be my last canning project until next spring, so I’m glad it was one that I feel extra proud of. With two years of experience, I might actually know what I’m doing now.
Rhubarb Season 