A couple of recent jams. On the left a peach and saffron jam made using Christine Ferber's recipe - great consistency, easily spreadable but not too thin, and a wonderful flavor.
On the right, a strawberry jam made using Russ Parsons' small batch method. It is delicious but runnier than I would like. Each small batch yielded two jars. The last two are runny but manageable; the first two are too liquid so I will have to recook the syrup (I plan on straining out the fruit beforehand so it doesn't cook more).
(Edited to add in-progress pictures of the peach jam)
