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Canning question - making jam

Buckethead | Jun 8, 200802:05 PM

I just finished processing my first-ever batch of anything, it was 4 pint jars of strawberry jam. However, I made a goof during the cooking phase and wanted to know if I have anything to be worried about as far as contamination is concerned.

I used the recipe in the Ball Blue Book, which (like all other jam recipes I found) instructs you to combine the fruit, pectin, and lemon juice first, bring them to a boil, then add the sugar and bring it to a boil again for 1 minute before processing. My mistake was that I added the sugar along with the other three things first, and brought them all to a boil together, rather than adding the sugar after the other three had already been brought to a boil together.

Do I have anything to worry about? I processed the jars as if nothing was wrong and they're cooling now, so if something went wrong I could possibly reprocess them, or maybe just freeze them instead of setting them on the shelf.

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