I made a peach and raspberry jam and a peach, raspberry, and orange jam and both are too thick. Is that fixable?
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There are lots of recipes to thin it out on the internet, including some Home Extension Office sites. Some involve grape or apple juice, some involve water and lemon, and some use alcohol...like rum or vodka.
This one is from the home extension finder site:
pickyourown.org/
When I used to can, none of the methods worked for me and it always ended up too thin.
I finally gave up and found the best uses for too thick a jam was to use it to make pies and tarts and to warm it until it was soft and use it over ice cream (the latter being my most favorite) served with a shortbread cookie it was heavenly!
I know there are a few experienced canners on this site, so maybe they can tell you the trick of not getting it too thin.
Post back with an update!
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