vibrant color and the fruit
should still have some
acidity. It should not be
too stiff—this means you
cooked it too long or you
added too much pectin.
The longer you cook the
jam, the sweeter it gets,
but also the more liquid
evaporates. It’s important
to use a flame that is
neither too low nor too
high. If it’s too high you
chris devlin
(Chris Devlin)
#1