Freezer jam question
Please don't laugh but what is it supposed to look like? I made my first batch this afternoon (strawberry banana). So far, it TASTES incredible but it's a very different consistency from what you get in the store. It's not "clear" or gel-like at all. Just pretty much like crushed fruit. Is that just the difference between fresh and insanely processed? Sugar vs. HFCS? Or did I mess up somewhere?
Also, the recipe said to mix the sugar/pectin with the fruit and stir for 3 minutes until the sugar is dissolved. Pour in jars and let sit for 30 minutes. I stirred for longer than 3 minutes because it was still pretty grainy but I'm wondering if I should have stirred even longer until it was a more syrupy consistency. I'm not sure if I was supposed to put the lids on and let stand at room or temp or leave uncovered and let stand in the jars or go ahead and put it in the fridge and just wait 30 minutes before eating it. I went ahead and put in the fridge right away but after a couple of hours, it still just looks like crushed fruit in a jar.
I thought I had 2 packs of instant pectin but when the time came, I could only find one so I only used half of my crushed fruit. Got to get some more pectin and finish up tonight so if I did something wrong, hopefully I can figure it out before round 2. Thank you!