I'm so proud of us *smug grin* we just made our first two batches of jam... and they ALL sealed (including one from each batch that we poked - yep each of us separatly, it was the Ninja's first time, but Mom I still haven't learned and it was an accident! I was just *pointing* at it and it popped I swear!)
Two phone calls to Mom to gird my confidence, random canning supply shopping an oompf and we finally just did it!
It turns out that the Kraft "Certo" brand is "Sure Jell" down here... whatever Kraft, and it now comes in powder or liquid which mixes in sooooo much faster *rolls eyes* We tried both, cooking time is comparable, although we're probably not the best benchmark ;)
*plink*
The first batch looks prettier, but I think its cause we brought it to a boil at a lower flame, so there was less foam to scrape off... see? So pretty!
The second batch is the weird one, I would blame the liquid certo but we cooked it at a higher temperature and it was foaming up the sides... and even with a little butter it tried to climb out of the pot! We gave up trying to scrape the foam off because we would have been left with strawberry jello jelly :/ ...
Also, this happened:
me: *peering into the sterilized lid pot* "Gross what's all this stuff?!? that *definitely* wasn't in here when I started..."
The Ninja: "You put the one with the label in there...?" It wasn't even a full question, like she already knew that's what I'd done :p
Yeap... *sheepish look* I forgot to take the label off of the one lid before sterilizing it... I very carefully made sure we cleaned the one off of the jar before putting them in the oven though... *sigh*
The Ninja almost went diabetic when she saw how much sugar goes into how little jam... but then she tasted it on hot-out-of-the-oven baking powder biscuits ;)
*plunk*
I am loving the sound of jars sealing, it is so satisfying :)
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