Friday, October 8, 2010
I started out using store bought pectin. It turned out runny and used a ton of sugar. Let's face it, jam is mostly sugar with a little bit of fruit mixed in. Maybe that's why I like it so much. After that first batch I went back to my old standby. Which makes me wonder why I even picked up that pectin from the store anyway. Oh yeah, it was on sale. I can be a sucker for a sale. So back to the standby. Instant Clear Jel. Have you used it before? I've used it for years. It's an instant starch. It can be used to thicken just about anything and it doesn't need to be heated. I buy mine at Orson Gygi Company in Salt Lake City. But you can also buy it from them online at their online store. It comes in a 5 lb. bag that will last forever, especially when you use a few tablespoons at a time. But it's much cheaper that way.
Back to the jam. I lost track of how many bottles I made. Every time someone would stop by I would give them a bottle or two. Not to mention how much we've gone through. I think my husbands had toast and jam every day this past week for breakfast. We all love the jam made with instant clearjel. No more store bought pectin for me!
This recipe works with any type of mashed fruit. I also make it with strawberries. Raspberry and peach combine to make a tasty jam as well.