I googled for an answer to this, but couldn't sort out relevant answers*: can I make a batch of jam, store it overnight in the fridge, and then can it?
I feel like it shouldn't be a problem since processing is what kills all the bad stuff. Any reason this wouldn't work? I'm thinking I'd re-warm the jam to make it easy to pour into jars, and then process a bit longer than usual. The issue is that I have fruit that is ready to go but have not bought jars. I've frozen fruit before making jam in the past, but didn't love the texture.
*got a ton of refrigerator or freezer jam advice, which is not what I want to do. |
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