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 .
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.
 
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.
 
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.
 

Attachments

  • 307406E6-02CB-4232-A93C-3B8ED8BF03A8.jpeg
    307406E6-02CB-4232-A93C-3B8ED8BF03A8.jpeg
    69 KB · Views: 231
Back
Top