Hahaha awww! Poor Kitsumi. What happened with the tongs? Did they slip?

And it came out too sweet noooooooo.

Yeah, they weren't very grippy and I had jars flying sideways, slipping etc. I was really worried I was going to drop them on the floor or shatter them in the pot lol.

It's a bit like what my beer making process has become, except that took two days last time!

When I saw the title, I thought of Gordon Ramsay.

I thought pectin was required! My mom always used it when she made jam.

If any didn't set, you've got blueberry syrup for pancakes, waffles or oatmeal!

Pectin makes them nice and set, so you could use less sugar. But if you have less ripe berries and add some citrus, the fruit has enough natural pectin to set. And the sugar thickens it also. Problem then is the amount of sugar.l. I might just do that next time, I'm not a fan of way sugary jam. I reduced the sugar and increased the berries, but I must have picked some pretty sweet berries this summer. =_=

The only berry I know of that can be consistently made into jam without added pectin, is lingonberry. My father once told me that whenever his parents were making jam, and they didn't have extracted pectin at that time (because Finland was fairly backwater until mid-last century), they used to add lingonberries to the jam to make it set better, since they have such a huge amount of pectin in the fruit, ripe or raw. So far all our lingonberry jams have been made with just sugar added to the mix, and then boiled.

One thing about making jam that we figured out ourselves, was to take an unused funnel and cut off the bottom of it, widening it enough so that transferring the jam to the jars was easier without making a mess, since the only way we had for moving the jam was with a ladle. Dipping the jar into the jam to scoop it up is a new one to me. Sounds pretty risky (as illustrated), and need to clean out some of that jam from the side of the jar :/

Never done blueberry jam before either, we usually just freeze them and use them for pies. Most of the jam I've done with my dad has been strawberry, raspberry and lingonberry, since the latter two (and blueberries) are freely available in the forests for anyone to pick, and there's a strawberry farm fairly close by that sells them for fairly cheap when you pick them yourself.

Mmmm lingonberry jam is so tasty.

true.

I feel so bad for you, but it made a hilarious drawing. you made my day mam ^^

Yeah... frozen blueberries tend to dump out all their liquid when you boil them... it's easy to counteract in pies with some potato or corn starch thrown in, not sure how well it would work for jam.

By the way, I really, really like that drawing in the top left :3 My condolences on things going poorly...

Kitsumi: Domestic goddess...err...sprite

Foxes seem to have all kind of trouble with grapes, blueberries, etc.