Today, I made jam. Specifically, I made THIS jam:
( Cherry Berry Jam )*~*~*~*~*
This recipe, which is kind of a cheater’s jam, since it waters down the fruit and adds sugar by volume after that, makes about two 2C mason jars worth of jam. Having only just made the stuff, I haven’t got a clue what it’s consistency is going to be like (whether it’ll be closer to jam or jelly, for example), but going by the stuff I used in the cold-plate test, it’s going to (a) be ridiculously sweet, and (b) taste pretty good, in spite of that. :-)
Rayne says: This isn't just bio-reeeeeeeeeeeeeeeeeeeegional, it's, like,
micro bio-reeeeeeeeeeeeeeeeeeeegional. Do I get extra points for that? ;-)
- TTFN,
- Amazon.
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