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| CRANBERRY PINEAPPLE JAM | |
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1 lb. cranberries 1 1/2 c. water 8 c. sugar 1 lb. 4 oz. can crushed pineapple 1/2 bottle Certo 1/2 c. lemon juice 1 tbsp. orange rind Chop cranberries. Add water and bring to a boil. Simmer 5 minutes on medium heat. Add pineapple and sugar. Boil in a rolling boil for 2 minutes. Remove from heat and stir in Certo, lemon juice and orange rind. Let stand 25 minutes undisturbed. Put in jars and cool. | |
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recipe reviews #82635
Sharon Layon (Minnesota) says:
The jam turned out to be very soft. What can I do to make the next batch more firm. HELP!!!
#82661
Cooks.com replies:
Hi Sharon,
It could be that your cranberries were over-ripe and some of them may have been soft or it's possible that you didn't boil to the temperature called for on the Certo bottle (this can depend on your elevation). Also, be sure never to cut down on the amount of sugar called for in the recipe!
You can try again - just reuse the jam within 12 hours and use a new batch of pectin. My best advice to you if you're just starting out making jams and jellies is to use a candy thermometer. If you don't want to remake the jam, you can always use it as a filling or sauce for ice cream or other desserts.
Hope this helps,
-- CM
It could be that your cranberries were over-ripe and some of them may have been soft or it's possible that you didn't boil to the temperature called for on the Certo bottle (this can depend on your elevation). Also, be sure never to cut down on the amount of sugar called for in the recipe!
You can try again - just reuse the jam within 12 hours and use a new batch of pectin. My best advice to you if you're just starting out making jams and jellies is to use a candy thermometer. If you don't want to remake the jam, you can always use it as a filling or sauce for ice cream or other desserts.
Hope this helps,
-- CM
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