Mixed Berry Jam - too thick
This year I mixed some frozen strawberries with our own raspberries, helmet berries and mulberries. I am not sure of the amounts I used, there wasn't much strawberries (half a sandwhich bag full); I believe I went heaviest on the helmet and mulberries. I could see when I squeezed the right amount of juice that it was very thick; but I was afraid to deviate from the recipe.
I got extremely thick, hard to spread jam - but still within the usable range - it just destroyed the toast if you tried to spread it out. Stirring it up first helps. I want to try this again, but use less pectin if the juice is thick.
My questions? Were the mulberries the culprit? And if I do this again, how much pectin should I remove (I use the standard pre-measured jello sized boxes); a tablespoon or so?.
The flavor was out of this world so will try again, and this time I will keep track of the amounts of berries I squeeze.
Thank you for any input. It was you, the members who walked me through my first jelly canning a few years ago.