How does your cherry jam go Kathleen? This is one jam I seem to have trouble with. I made another batch this year. Last years turned to toffee in the blink of an eye. This years did not, but I kept testing for set, and it kept on seeming like it would not set. Then the consistency changed and it started to look like it was threatening to be toffee again, so I bottled it anyway, even though it was still failing the saucer test. Its set alright. Like rubber. And sooo sweet, even though I only use 600 gms of sugar per kilo of fruit.
Two roads diverged in a wood and I -
I took the one less travelled by,
And that has made all the difference.
~ Robert Frost