Quote:
Originally Posted by rusnak
I've been looking at jams and jellies lately. Probably will take some time between Christmas and New Years to do some looking around.
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Did you say jam?
Here is my stash of jams for the coming winter. I've got blueberry, seedless blackberry, strawberry, gooseberry, and some raspberry that is a little crunchy because the berries were so dry this year. All made out of my garden, organic and pesticide free.
I use no sugar pectin to jell them, so I can cut the sugar level down and really bring out the fruit taste. Traditional jams and jellies need a lot of sugar (like 50%) just to jell. Commercial jams and jellies use a lot of sugar and then water down the fruit. I use less than 25% sugar, so the jam is a little tart, but have a very rich fruit flavor.
PM me if you'd like a sample.
