Making jam was my first attempt at canning without my mom’s help. It was my first step towards becoming more self-reliant. I’ve been doing it for years, and I really enjoy it!
Over the years, I have had a lot of success with my jams, but I’ve also experienced a lot of fails. I have had pots boil over when I have turned away for a minute to address one of the sprouts literally tugging on my apron strings. I have had jam jars not seal properly because I didn’t know to leave them undisturbed for twenty-four hours before moving them. And I’ve had jars break in the water bath because I’d let them cool too much before putting them in.
I have had my fair share of spoilage! But every year, I do it all over again. Jam is something my family uses throughout the year. And it is too simple not to make it, really. So when I checked my canning supplies and saw several boxes of pectin from last year, I thought I’d chance the March expiry date, and make up a couple of batches before the strawberries were done for the season.
The jam is tasty and the family loved eating the foam that I skimmed off the top, as they do every year. But the jam didn’t set up like it should have. I could have picked up fresh boxes of pectin and re-canned the jam, but I didn’t want to take the time to do it. Besides, the jam tastes just as delicious, even if it does run off the edges of our morning toast.