Jalapeno jam sets hard
I lurk on this forum every summer/fall, so much information!
I've been making jalapeno jam every year for a number of years, usually making the Ball Blue Book recipe. I've noticed that it usually takes a while to set up, but it also sets really hard. I'd like to be able to have it be a little looser, but don't know what to do since the jalapenos don't behave like fruit in terms of sugar, ripeness, etc. Anyone have any suggestions as to something to try? Less pectin, less boiling, more vinegar?
Thank you in advance!