Grit

OVERCOOKED AND UNDERLOVED JAM

’m asked over and over: “How do I fix my overcooked jam?” It’s frustrating. You spend time, money, and energy to lovingly make a batch of beautiful jam. You have visions of tucking jars of it into Christmas presents or serving it on top of homemade biscuits. You imagine how impressed your family will be by the sheer variety of unique jam combinations you’ve created, such as apricot-raspberry, apple-pear, or cherry-lime. But then you open a jar and find that your jam is thick and gloopy — impossible to spread with a knife and almost like gummy candy. What went wrong? Why did this particular batch overcook? Can it be

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