Modified habenera recipe... is it safe?
So I'm loving the habanera jam and so are my friends. Using homemade pectin made from wild apples which I have a tree or two full of. Occured to me that the pectin is adding 4 cups of liquid so the recipe is modified from the Habanera Gold recipe that was posted here. With lots of people clamoring for me to make them a jar I'm now concerned with something that is going to be safe. Right now I'm putting my jars in the fridge and recommending that they be stored there to the people I'm gifting.
Is there a acid content or sugar content I'm looking for to make this a safe jam? Should I bump up the vinegar content to make it more acid? Already went and bumped the vinegar in the last batch and it tasted okay.
Any opinions on whether it is shelf safe after BWB canning... I bumped the boil time to 12 minutes to get a better boil going inside the jars.
Still limping along by adding Certo pectin as I don't have time to experiment. Really don't want to use liquid pectin.
So far no real safety issues as people are opening and eating the whole jar rather quickly. Still I don't want to put out what might sit on a shelf somewhere for a time before being used. Poison myself fine but poison others never!