Strain the pulp, skin, and seeds out using a jelly sock or a cheesecloth-lined strainer. Let it strain for a couple of hours.

and pectin and water content, can affect how quickly a jam sets, so it’s always best practice to use the thickness test described above and in step 5 of the recipe.

Check the consistency by turning off the heat and putting a spoonful of hot jam ... t have her recipe, but I was a confident cook. So I went into the kitchen with a box of powdered pectin and ...