(Untitled)

[pinchofcinnamon]

Comments

[carmy_w]

Sounds yummy!

[pinchofcinnamon]

thank you!:)

[mustangracer]

You should recommend using canning jars instead of the jars you used. I would only use those jars if you will be putting the jars in the fridge.

To be safe at room temp and not grow any nasties; it it recommended to use canning jars with new lids to ensure the proper seal.

Other than that safety tip - the recipes look great! I'll have to try the strawberry!

[pinchofcinnamon]

Thank you for the tip!

[fluffyblanket]

Mmmm....delicious!!!

[pinchofcinnamon]

Thank you! I wish I could present you a jar :)

[diamantthomy]

Nice Recipe

[pinchofcinnamon]

thank you!

[uruha1]

I always use 0.5 kilo of gelling sugar for 3 kilos of fruits but i cook for 1.5 hours so its already quite sticky before adding the sugar which is actually for 1.5 kilos but i dont like it too sweet anyway and never ever have had trouble with the stiffness

[pinchofcinnamon]

thank you,
what is gelling sugar?

[uruha1]

Gelling in gelling sugar makes cooking things stiff or thicker ... May be jelly its called as well ... Similar to sago or gelatin or gelatine or whatever ...

[pinchofcinnamon]

get it, thanks!
I sometimes use pectin for jams, but never tried the gelling sugar as I guess it's not around in Moscow