R
RACKMASTER
Guest
not sure where to put this!(but here it goes).
Me and my 10yrs son are making a few small batches(9 cups each) of cooked jam- Blueberry, Blackberry,Red Rasberry! These all came out perfect and very tasty and jarred solid!
My problem now that we are doing Apricot and Peaches that we
are getting way to much foam and the only thing that I know is using a bit of butter!(but it did not work on the pitted fruit).
I do this to honor my Mom and Dad who this time of the year put up every kind of fruit and veggie,one year they made horsradish! I will never for get that! They are both gone now and both of they'er Birthdays are this month also(so this is what I do to get over the hump!). Fresh jam all year!
Any wives ,cooking hunter?
JACK
RACKMASTER
Me and my 10yrs son are making a few small batches(9 cups each) of cooked jam- Blueberry, Blackberry,Red Rasberry! These all came out perfect and very tasty and jarred solid!
My problem now that we are doing Apricot and Peaches that we
are getting way to much foam and the only thing that I know is using a bit of butter!(but it did not work on the pitted fruit).
I do this to honor my Mom and Dad who this time of the year put up every kind of fruit and veggie,one year they made horsradish! I will never for get that! They are both gone now and both of they'er Birthdays are this month also(so this is what I do to get over the hump!). Fresh jam all year!
Any wives ,cooking hunter?
JACK
RACKMASTER
