Re: Making jam!
I've made jams, jellies, preserves using all the pectins, including freezer and Pomona Pectin and found that 99.9% of the people making jams don't follow the directions and take short cuts...then complain because it didn't work.
And a lot of people still live in the 19th Century and prefer to ignore what research and technology has learned about bacteria and canning safety.
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Refer to me as a Henway. What's a "Henway" you ask?
About 4-5 pounds usually.
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