Jam contains a minimum of 30g fruit and 60% sugar (per 100g jam).
Strawberries are popular fruits for jam-making.
I tried Strawberry Jam (1st try) again, this time without the pectin.
After cooling a little, it was still pretty tough (rigid) when spread onto a slice of bread - but much better than the 1st try !
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| Pretty Viscous Jam (upon cooling) |
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| Candy Thermometer : used to check for set point - 105°C - of jam |
prior to spreading, plunge the jar into hot water for 10 minutes à jam will be spreadable
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