Are you sick and tired of buying factory made jam? Good, me too. Abandon your jars of unnatural concentrates and throw away the shackles of commercially prepared pectin! We are going to make our own jams! It’s August, when the temperatures are south of hell. Fruits and vegetables are reaching their peak flavors, though. Anything worth eating and saving for later will require us to turn our kitchens into saunas. Once I get my mind set on the flavor of real jam, it’s not hard to crank up the stove like a total badass because the flavor of homemade preserves are out of this world. Don’t believe me, though. Check out these comments by my jam fans:
I'd totally do this jam-making thing, if it weren't for the fact that I'm horribly lazy. I guess when the zombie apocalypse comes, I'm toast (and not the kind that gets to be laden with tasty, tasty jams).
Peach honey- peeled pitted mashed up peaches. Measure; use twice as much sugar as peach pulp. Boil, stirring constantly. Simmer for 30 mins til clear. Can. Oh my god. Heaven in a jar.
I'd totally do this jam-making thing, if it weren't for the fact that I'm horribly lazy. I guess when the zombie apocalypse comes, I'm toast (and not the kind that gets to be laden with tasty, tasty jams).
Peach honey- peeled pitted mashed up peaches. Measure; use twice as much sugar as peach pulp. Boil, stirring constantly. Simmer for 30 mins til clear. Can. Oh my god. Heaven in a jar.
I'm a "Citizens For Boysenberry Jam" fan, actually too.
BTW, if I become a First Lieutenant, would you put my photo on your piano? Just curious.
The Tedeschi Trucks Band.
It's called a "canning discovery" kit. Google it and you're in business.
Huh. I guess Aunt Betty's secret recipe wasn't so secret after all.
'Zat you, Punky?