I've been making jam for quite a while and a few times I got a jam with a good taste but a weird, unappealing slimy texture (my husband described it as "contact adhesive".)
My recipe today was 670 grams of strawberries, 410 grams of sugar, and half the juice of a big lemon that I added when the temperature reached 218°F (103℃), about 5 minutes before removing from the heat (I should measure the lemon juice amount more accurately next time).
It was cooked in a large pan for 15 minutes and reached a max temperature of 222°F (106℃).
Previous batches that had the same problem were cooked longer but the temperature was always around that temperature.
I'm trying to understand if the problem is too little or too much acidity and if the temperature is too low or too high. Or maybe another problem altogether!
I tried to search the internet for slimy jam but got no useful results. Any clue would be appreciated!
