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ISO: Is Water Bath Necessary?

Misc.
Sorry I didn't respond sooner. I don't get on the internet much. I found two recipes before I got yours. One without pectin, one with. I used the one without pectin first, and cooked, but couldn't get my stove to get the jam to reach 220. I then used the recipe with pectin. Neither one thickened, so I'm left with syrup. Do you think if I boiled them in a pressure water bath it would thicken them?

I read it was very hard to get choke cherry to thicken to jelly or jam. Do you have any ideas for next year?
MsgID: 207217
Shared by: Jacqueline in Colorado
In reply to: Recipe: Old-Time Chokecherry jam
Board: Canning and Preserving at Recipelink.com
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Reviews and Replies:
1 ISO: Choke cherry jam
  Jacqueline Colorado
2 Recipe: Old-Time Chokecherry jam
  Lee in Ca
3 ISO: Is Water Bath Necessary?
  Jacqueline in Colorado
4 Recipe(tried): Chokecherry jam - is water bath necessary?
  Naomi - Colorado
5 Recipe(tried): old time chokecherry jam
  Fran Lujan -Colorado
6 re: choke cherry jelly
  Joan Missouri
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