SS cafe

Good idea or not?

  • Yes, I like this idea

    Votes: 21 87.5%
  • Na, we don't need a cafe

    Votes: 3 12.5%

  • Total voters
    24
  • Poll closed .

JanetMarie

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Pomona's pectin is the ONLY one I use. It requires calcium for the gel. No sugar required. So... I can make my jams and jellies just as tart as I want. I can't stand the cloying sweetness of regular jams and jellies, and absolutely won't use artificial sweeteners. Nor do I like the way honey changes the flavor of jams. Working with Pomona's is just about as easy as mixing up a batch of Jello. But, b/c of the decreased sweetener, the jam must be HWB processed, and used quickly after opening.
I've only ever used Pamona's. Then I made a batch with just a little sugar and no Pamona's and liked it better.
 

Hinotori

Sustainability Master
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Ive been requested by Mom to add some regular apple juice to the Pacific crabapples this year to thin it out some and less sugar. By themselves they set up a bit too hard.

I'm not sure how European crabapples set as I've never had any to try. I have enough currents to make a tiny batch this year. Those also don't need pectin and could use a bit of added liquid.
 

Cecilia's-life

Lovin' The Homestead
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My favorite little chicken died yesterday. I’m at a loss for words. I just can’t believe it. Fly high little Clover. I miss you baby.
 

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