Connie - Farmgirl #673
Hoosick Falls
NY
USA
2568 Posts
Posted - Nov 19 2014 : 02:40:36 AM
I made pear jam and didn't have lemon juice so instead i added citric acid, too much Id say and the result is way too sour. I simply was not thinking. I added more sugar but it didn't do much. Is there any way to salvage it? I hate to throw it all out.
Depending on how sour it is, and what you are baking, I think Sherone is right - baking would be a great option! Especially with the added sugar for the recipe. Maybe try a smaller batch first and see how it works?
Sorry Connie. I think that I would try starting over and adding more pears or even apples. Some ginger added might be nice too. I hope you can salvage the jam. I know it's frustrating when it seems unusable.