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Step 4Slather on Freshly Toasted Bread
You don't need to watch the jam or stir it constantly. I think that one of the reasons why jam making is a dying tradition is because we have fooled ourselves into believing that anything homemade means that an arduous task lies ahead. Making jam is not difficult at all; I am boiling up a pot right now as I am writing to you.
I am certain that one of most telling characteristics of a good cook is being able to determine a food's readiness by its smell, and right now my house is wafting with a fresh, tangy scent of pie filling. And being the good chef that I am, I will pause to head over to the stove and give the pot a good shake.
I am certain that one of most telling characteristics of a good cook is being able to determine a food's readiness by its smell, and right now my house is wafting with a fresh, tangy scent of pie filling. And being the good chef that I am, I will pause to head over to the stove and give the pot a good shake.
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May 9, 2009. 8:09 PM
porcupinemamma
says:
porcupinemamma
says:
Nicely done! I make apple sauce the same way, but I peel the apples and throw in some cinnamon. Pretty pictures. Thanks for sharing.
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Oct 9, 2008. 3:16 PMXM4d9er
says:
Thanks for the tip. I have been cautiously thinking about this since the days when I saw what was called canning. Those days were when I was too short to reach the top of the oven door, much less the range on top. Calling it canning confused me too, because all the stuff was put in jars after finishing the process.
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