Thank you, and thanks all! I’ve been making jam and jelly for at least 20 +years, so I am hopeful that I will soon have enough experience! But I’ve never made ( nor seen!) tangerine jam.
I’ve not used the Ball pectin in the container much, but I like being able to use less than a box, and close it back up.
@JoeBabbitt , a few years ago you suggested Dutch Jell,
and used it that way too. Then I read somewhere you shouldn’t use it after a year. Last year folks said they didn’t have problems using old pectin, so who knows?
This batch came out a little stiffer than I wanted, but I prefer that to syrup, and to washing the jars and starting over!
I probably won’t stop researching and asking questions though, especially with regard to why things work the way they do, or when there is conflicting information.
I do prefer the fresher taste you get when using pectin, or when I’m just making a two or three jars and can store in the refrigerator, but citrus jam and jelly is sort of new for me, and I had a lot of tangerines.
And now I have a lot of tangerine jam!
@Lambchop , those are your bottles out in front!
@JoeBabbitt , if you make some marmalade, I would love to see pictures, especially if the set. I know people vary with regard to how stiff they like there jam.
@bogman , so reassuring to read the details of and confidence you have about skipping the hot water bath. I give most of mine away, but will definitely try that when I am just making a few bottles for myself. And I love the preheated sugar idea!
