You are making my mouth water! You should start a preserves CSA!
I have a question. I made my very first batch of jam. Marionberry (fancy blackberries) followed the Ball cookbook recipe exactly using regular pectin. It's too sweet for us and there's a texture issue . . . hard to describe. It's not grainy. It has this texture to it that I don't exactly like, the gel portion feels kind of powdery?
I'm wondering if I can add some lemon juice and use less sugar and less pectin? Or will that mess it all up? I do have one pkg of "low sugar" pectin and I'm pretty sure my Ball cookbook has recipes for that kind (I guess I should've looked there before posting here
.)
Just wondering what to do if you like your jam less sweet and more tart.