Cooking:Jam part 2
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@SSanf Great idea! Like a chutney? What about using apple cider and/or hot peppers?
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Sorry, forgot to add that you have to melt the mustard and jelly together. LOL! Won't work otherwise.
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Mix your jelly half and half with mustard and you will have a great sweet and sour sauce. Put some chopped hot dogs into some of the sauce and put it over rice. You will find that you canned too little if you do this!
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I've never had peach jam but I love peaches. I'm betting it's delicious. I just made crabapple jelly for the first time last week and ended up accidentally making too large of a batch. I now have 20 jars of it in my pantry. It will literally take me a decade to eat that much jelly!! LOL
btw hot dogs are good. :)
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I am glad that you froze them. My concern is that with the addition of the zucchini, the jam was no longer high acid enough to use the canning method shown without the risk of botulism. Only high acid foods can be safely canned without a pressure canner. I recommend Ball Blue Book. It is great.
SSanf 1 year ago
@SSanf yeah I'm not a big fan of canning..because of that. But I've still have the jam in my freezer since I eat very little jam lol Probably won't make another batch
jihadacadien 1 year ago
it is good but less zucchini would be better...and I'll have a long while to eat with just my 3 pots...you should make new friends or old friends happy by giving some of your 20 jars away
jihadacadien 2 years ago
lol to the ending
AcadieNow 2 years ago
thanks
jihadacadien 2 years ago