I was just thinking today that I have a plethora of small jam jars. My collection comes from gifts of Jams and Preserves that friends and my sister give to me. Since I eat jam on my English muffin every morning, or almost every morning it may be the way to go.
The thought occurred to me that perhaps I should make some of my own this summer. The biggest expense would be the jars and a canning container. I had a large pot but what did I do with it? I should go to a flea market and see if I can find one there. This is still in the thinking phase after that become the planning phase for by the execution of giving up phase.
I have just read a lot of pages of recipes and if I don’t find the pot perhaps freezer jams seems to be the way to go. What amazed me is the amount of sugar that goes into the recipe, I will have to consult my sisters about that. IS the sugar just needed for sweetness or is it necessary for the jam thickening process? If I use pectin to thicken it can I decrease the amount of sugar?
A lot of technical question here…..I will think about this some more.