Lisa, if your fruit was hard like that and not juicy and really ripe it will be more firm jam or jelly. The greener the fruit the more natural pectin it has and will be a more firm product. This is why we teach people to use a mix of really ripe and some a bit more green in a batch of jam. This seems to be important with strawberry jam more so than some other types, in my experience. I just want to encourage you to not give up !!! You will be able to do this. It sounds as though the peaches were not ripe and juicy enough to get the liquid you needed. You do add the sugar all at once when using the powd. pectin. Normally it will dissolve and mix in with the liquid part in the pan, but since you didn't have the right amount of juice it just started burning. It does depend upon how ripe the fruit is how thick or thin the jam will be. Using fresh, tree picked fruit is ideal, but I do agree, that frozen may be better than what you used. Well, you are way to far away for me to help in person, or I would try to do more to help. Can you find a friend or someone who could help you through this in person ? If you try to cut down on sugar in a recipe with pectin it will not gel. You need to use the recipe for each type and brand of pectin. I prefer the powd. pectin. If you want a low or no sugar jam, learn to use Pomona's Universal pectin. It will gel water. Really it takes no sugar at all to gel. It is different to work with and may take a time or so to get comfortable with it. I am diabetic and use it for my jams for myself. My husband likes it when I make his with SureJel and use the sugar. So, I make both kinds here. You have learned to not double recipes, however, with Pomonas you can double and triple. You normally have to mail order the pectin from them. They sell in bulk, too. Not just boxes, but they have boxes, too. They even have a helpline you can call. The nicest folks there !! You can even create your own recipes with the stuff. They include recipes and instructions. Check out the link below to help you. You can click and see the recipes, too. http://www.pomonapectin.com/ You will not get crystal clear jelly with it, but you want jam, anyway. Doesn't matter to me if it is clear or not, even with jelly. I am not entering it in the fair, it is to eat. Each type of homemade jellied product have a different description. I am also sending you the link to all kinds of good info. Types of Jellied Products Jelly, jam, preserves, conserves and marmalades are fruit products that are jellied or thickened. Most are preserved by sugar. Their individual characteristics depend on the kind of fruit used and the way it is prepared, the proportions of different ingredients in the mixture and the method of cooking. Jellies are usually made by cooking fruit juice with sugar. (Some are made without cooking using special uncooked jelly recipes.) A good product is clear and firm enough to hold its shape when turned out of the container, but quivers when the container is moved. When cut, it should be tender yet retain the angle of the cut. Jelly should have a flavorful, fresh, fruity taste. Jams are thick, sweet spreads made by cooking crushed or chopped fruits with sugar. Jams tend to hold their shape but are generally less firm than jelly. (Recipes are also available for uncooked jams.) Preserves are small, whole fruit or uniform size pieces in a clear, slightly gelled syrup. The fruit should be tender and plump. Conserves are jam-like products that may be made with a combination of fruits. They also contain nuts, raisins or coconut. Marmalades are soft fruit jellies containing small pieces of fruit or peel evenly suspended in the transparent jelly. They often contain citrus fruit. Other fruit products that are preserved by sugar but not jellied include butters, honeys and syrups. Fruit butters are sweet spreads made by cooking fruit pulp with sugar to a thick consistency. Spices are often added. Honeys and syrups are made by cooking fruit juice or pulp with sugar to the consistency of honey or syrup. -------------------------------------------------------------------------------- This document was adapted from "So Easy to Preserve", 5th ed. 2006. Here is a link that might be useful: Univ. of Georgia on jams, jellies, etc.

I initially thought it would be OK as a refrigerated relish and assumed that's what it was. I never even considered it as a canning recipe. Unfortunately, the directions are very unclear and I can see the potential for a novice to err in a number of ways. For example, seal has a very specific meaning to a canner, but it can also mean merely to cap with a lid. Carol

Ultimately this is to me the new "motherhood" where children are cosseted and protected ("I can't hang a picture on the wall next to the crib because it might fall on the baby" or buy ahouse with a swmming pool cause the child might drown) in ways that are beyond bordering on the absurd. We had a friend who married one of the most fun, charismatic and bright women I have ever met. Then she had a child. She brought the child to our adult only party and was so absorbed in this kid that her entire personality had been erased. It was the most tragic thing for her husband who eventually left her. I am not fond of today's toddlers because they are raised with no manners. You might say that toddlers are too young to have manners, but my children did not bang on furniture, stick their hands into food, or run wild through the rooms. We did not know to childproof and our kids knew to stay out of certain places. We didn't play with them 12 hours a day and they were left to their own devices while chores, personal time and other things were done. That resulted in children who were curious, had an imagination, weren't glued to the TV and knew how to play. And be by themselves and enjoy it. How novel! And the same with my friend's children. This is new phenomenon. We won't invite people with kids any more. The kids are little monsters and I don't need that disruption in my life.

I asked my son since he recently made pita for us and they all puffed. His response was along the same lines as annie and teresa - heat is the important factor. The outside has to cook quickly to form a skin before the inside heats expanding the air. That oven temp seems low. My son uses the recipe from Secrets of a Jewish Baker which is 500 degrees F. You also want to give the oven plenty of preheat time so the oven walls are up to temp which will help keep the oven temp up when you open the door to load it. A baking stone works best - you slide the pita directly onto the stone using a peel or draping over a stick type rolling pin and rolling off. If you don't have a baking stone, it says next best is to place two baking pans upside down on the middle shelf. I think it means one nested in the other to provide extra heat mass. It also says to not open the oven door for the first 10 minutes of baking.