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Strawberry, raspberry, rhubarb orange and apricot

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lynnm1947 posted 8/10/2014 13:27 PM

Those are the kinds of jams I made last week while on "vacation" in the country. I wanted to see whether the kitchen there lends itself to canning--and it DOES! Better than the city kitchen.

Here's the strawberry:

And I'm enjoying the raspberry:

See the bowl on the right? S/O ate this entire amount without even a piece of toast!

[This message edited by lynnm1947 at 1:29 PM, August 10th (Sunday)]

FaithFool posted 8/10/2014 13:35 PM

I am so coming to visit you one summer.

lynnm1947 posted 8/10/2014 13:46 PM

Just say the word!

In the next couple of weeks, I'll be canning chili sauce and salsas. My garden is overflowing with tomatoes and peppers!

P.S. Bring your guitar!

[This message edited by lynnm1947 at 1:46 PM, August 10th (Sunday)]

Myname posted 8/10/2014 14:14 PM

So much yumliness!!!!

GabyBaby posted 8/10/2014 14:58 PM

I'll trade for some of the peach and ginger peach jam I made!

LOVE homemade jams and jellies!!

jrc1963 posted 8/10/2014 15:40 PM


lynnm1947 posted 8/10/2014 17:16 PM

Gaby, I make peach and ginger, too. Do you put fresh ginger or candied ginger? I candy my own ginger with very little sugar and use that, sliced into shreds. I had heard some place that fresh ginger will inhibit a good set for the jam. If you use fresh, is this correct and how do you compensate for it? I make all my jams the old-fashioned way without added pectin.

Mango-cardamom is yummy, too.

[This message edited by lynnm1947 at 5:16 PM, August 10th (Sunday)]

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