Jam making

“The directions said to bring your mixture to a “violent boil.” And that is exactly what I did. In fact, it was so violent that sugary strawberry goo began rapidly spewing out of my pot, immediately charring on the glass cooktop. The first level of our house filled with smoke, triggering the fire alarms while the goo continued to bubble over. My husband rushed over and grabbed the pot off the stove, telling me I had to take it off the heat immediately and couldn’t just lower the temperature to get it to stop bubbling over.”

“None of the recipes prepared me for how sticky jam making is. Like I was sticky, the stove was sticky, and then I realized after swiffering the floor, that I had spread the sticky to the entire kitchen dining area, and had to mop. My wife said when she makes candy, this happens and it's like it's in the air. I have no idea, I am not a candy maker, and this is my first jam canning experience.”

“This was surprisingly easier than I expected. The first raspberry jam I made felt like it took a while, but that's because I didn't anticipate how long it takes for the water canner to heat up on my old stove. The second time with strawberry jam, went very smooth, and I made like half the mess. Don't even ask what happened to the kitchen the first time. See the first note on sticky.”