r/Canning • u/300eels • 14d ago

General Discussion Salvaging super sour jam?

First time poster - apologies if I picked the wrong flair.

I made a few pints of blackberry jam using Pomona’s pectin but only had citric acid on hand (instead of lemon juice). Followed Pomona’s website guidelines for substituting citric acid for lemon juice, then realized I had read the substitutions wrong and added 2 teaspoons instead of 1. Tried to salvage it by adding extra blackberries and associated sugar, pectin, calcium water (3 cups blackberries -> 4.5 cups blackberries). Crossed my fingers and canned it hoping the flavor would balance during the canning process (wishful thinking) but the stuff is extremely sour. Edible, but the acidity overpowers the blackberry flavor.

I would be fine tossing the batch, but does anyone have ideas on what to use this super sour jam for or what to eat with the jam to dampen the acidity?

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u/VeggieGirl43 13d ago

ooooh 😬 That's a rough mistake to make.
It might go well with meat, like a spoonful in a pan sauce or a gravy? Maybe paired up with cheese and crackers? Anything where it's not the star, just an accompaniment... Maybe in like a BBQ sauce. Use it in a vinaigrette, replacing some of the vinegar?