BWB for Pomona Pectin jams
Greetings. I had set out to make two different Ferber strawberry jam recipes. I finished one yesterday and found it too sweet for my taste. And not worth all the hassle. So I changed plans and converted the rest of the prepared fruit into a low sugar jam made with Pomona Pectin. The flavor is fine, but I'm not that keen on the Pomona textures, but I knew that before making it.
I put the jam into mostly 1/2 pint jars with lids and rings but wasn't planning on a water bath. Then realized it was low sugar, so thought I would freeze it. Then realized that there probably isn't enough head room in those jars for freezing. Then thought maybe I better give it a BWB.
Is it too late for a BWB? The jam is a few hours old and still warm. Will a BWB break the set at this point? If it's too late or risky for the BWB, is the best bet to transfer the jam to freezer containers with sufficient head room? Thanks! Kristine