...or not. Couldn't quite decide whether i ought to add pectin to today's batch of black raspberry jam. The mixed berry jam that i do a little later in the season is usually fine sans pectin, since the berries have enough of their own, but the black raspberries are always a little... unpredictable. So i figured i could set it on the stove for a while, and if it didn't look like it was starting to gel, i could always add a bit of pectin.
Of course, it was well into the 90s today, so with a pot of proto-jam on one burner and a massive boiling water canner on the next, i got impatient and went with the pectin - not the full amount, but a bit. Only i discovered (belatedly, as i was ladling jam into jars) that i hadn't mixed it in all that well, so it looks like i've got two jars that are set, one that's sort of halfway, and four that are on the syrupy side.
Still, i know from past experience that syrupy black raspberry goop has its uses: among other attempts at salvaging un-set jam, i've made a killer black raspberry chocolate chip ice cream, and a lovely, summery lemon cake filled with black raspberry syrup and frosted with lemon buttercream. Not too shabby.