I agree with the caveat that having a source to return to time and again, that you can put your notes/adjustments on, develop your version of, is highly useful. It’s how many of us go from being beginners to being experts.
Thank you! I never hesitate to ask, and in this case I’ve apparently been asking the same question here since 2019. I just remembered another one I started about my “pepper jelly trials” as well!
That one is where I learned about “Dutch jelly lite” pectin. BTW, I bought enough for a few seasons, but later read it is important to use the pectin within a certain time period. Is that something I should believe? I am always disappointed when my jelly doesn’t set, and I find jelly trickier than jam.
I love black and red currant jam, sometimes add raspberries or blueberries. To get some of the seeds out, I put the lightly cooked (or mashed & macerated) berries through a food mill with the medium sieve.
I couldn’t resist adding one Scotch Bonnet with a few slices in it, which was the saving grace for me. Husband didn’t think it was too sweet and says while he can’t imagine spreading it 9n anything, he could eat it straight.
Any ideas for how to use a sweet and hot pluot preserve?