File all attempts at jam and jelly making under the F file for FAIL. Paul and I just aren't very good at it. Yet we keep trying - we must be gluttons for punishment because it's a lot of work and time that goes into making jam.
We do things right. We wash the jars and sterilize them and the lids. We put them in the oven at 180* so they'll be just the right temp for pouring jam into.
We get the boiling water ready for the canning. We follow the recipe for the jam itself to the letter.
And then, after boiling for the prescribed 1 minute, we pour into jars, so full of hope.
They all sealed perfectly.
Then they cooled.
And, as always, our jam is runny.
Ah well. It still works on toast, and is wonderful on pancakes or stirred into oatmeal or poured on ice cream.
Any ideas folks, why our jellies and jams never set up? We used Sure-Jell this time. Apparently, Sure-Jell isn't such a SURE THING after all....