3 hours ago, Shalmanese said:
Ah, I'm a big fan of the giant chunks of fruit approach so we might be looking for different things in our jams. My feeling is that I can always make my jam more pureed with judicious application of a knife but never less.
To clarify- large pieces of fruit are fine, but in that case they were surrounded by a clear syrup. I am more used to jams where you don't have this clear and thin syrup because some of the fruit has broken down and makes the jam thicker. Otherwise it doesn't really feel like jam to me, more like fruit poached in syrup (the Ferber apricot jam is exactly like that, and Frog Hollow seemed to be in that general style based on the small sample I had).
