Nov. 12th, 2012

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[personal profile] peaceful_sands
So, after a bit of a disaster and a minor mishap, I achieved a modicum of success.

I tried making a plum jam and although on the day all seemed fine, by the following day, I couldn't even get it out of the jar *head desk*. Then I tried strawberry jam . . . didn't set enough, although it has made rather a sweet topping for desserts (spooned over a portion of fruit, ice cream and meringue worked well) or on french toast. Actual toast however becomes a gymnastic event as I try to keep it on the toast and not all over whatever I'm wearing *sigh*.

This got me thinking - one too hard, one too runny - there has to be a happy medium somewhere.

The answer came by combining the two recipes (more or less - I left out the lemon juice) and so the next effort was Strawberry and Plum Jam and it's edible (on toast even!), a little too sweet, although maybe that's a good thing as I use less of it at a time. I would appreciate any advice on whether I could reduce the sugar content and still get a decent jam.

Therefore, I shall share with you my recipe.

Strawberry and Plum Jam )


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