Sunday, July 20, 2008

Making Strawberry Jam



The beauty of an art passed down through the generations

4 comments:

  1. Help! I made some last night, but it hasn't jelled. Should I reboil it? Forget it? Pour it over scones and call it sauce?

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  2. Great post, I can't wait to get in and make some more. Plus I heard that peaches are coming into season so we should can.
    About Kimberly's question, what type of jell did she use? That may be the key.

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  3. Kimberly,
    I'm sure your sauce is still good so I would save it to pour over scones or ice cream... yummy! ... and then I would try making some more jam!

    I'm not an expert but let me know if you have any questions. :)

    Blessings,
    Carrie

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  4. I found and website and followed its directions. We'll see....

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