Great questions Brenda! The amount of jammy-ness or gel that you get in a quick recipe like this will vary quite a bit depending on the type of fruit you use and even the season that it is harvested in. We recommend going all the way through the recipe and seeing what you get, you might be pleasantly surprised and not need to make any changes to get exactly what you want! If you do decide that it needs a bit more jam once it has fully cooled, heat it back up in the microwave and add a 1/2 tsp of clearjel at a time until you get the desired thickness (be sure to mix your clearjel with an equal amount of granular sugar to keep it from clumping). Once you get the texture you are looking for pop the jam back in the microwave for a few minutes to melt any residual grains of sugar. Hope this new method will on your baking tool belt for a bit longer than the previous version, because we could all use a bit of homemade jam in our lives!

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