Bourbon Cherry Preserves Turned Gummy
I made a batch of bourbon cherry preserves with no added pectin and it turned out gummy. I tested for set every two minutes and it seemed okay when I took it off the heat. I added the bourbon as called for in the recipe and processed in a water bath canner. The finished product can only be described as, well, gummy. Not at all preserve-like. I've never worked with alcohol in preserves before, so was wondering if this was the expected result. Or is there some other explanation? Before I spend another $15 on cherries, I need some guidance. Thanks.