Back in September, I decided to make jam. I had a bunch of berries in my freezer and I wanted to make room for other things so a jam seemed like an ideal solution. I'll be the first to state that I tend to take a Swedish chef approach to the kitchen which is great for throwing things together for dinner and making a roast. It's not so good for baking and, apparently, canning. Which I DO know... I pickle every year but have largely been unsuccessful with jelly and jam making.
Not this year, I thought! This year, I was going to do it.
I've been pickling for years successfully but there is something about the sugar/pectin thing that I constantly get wrong. So I was extra careful this time, determined that I would not mess it up.
But I did.
I know I could have reprocessed them, but honestly, I was so over it at this point, that I didn't want to deal with it. So I'm going to take a different approach. For the next several weeks, I will be chronicling what you can do with many, MANY (like 14 half pints) jars of failed mixed berry jam.
I've done some quick google searching and some more in depth ones as well and the majority of failed jam solutions involve adding it to other sweet things as a supplement. That doesn't really cut it for me. I don't eat a ton of sweets and I certainly don't need an excuse to try, so my mission is going to be finding solutions of a more savory persuasion. I am VERY open to suggestion if you have any!
I'm not a chef. I have no idea what I'm really doing, and I suspect I will have more failures than successes. What I do have is a lot of failed jam and persistence.
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