Jam knitting

[freakwoman]

Well, this weekend I cleared the berries out of the freezer and made some more jam. I love freezer jam, so delicious and so easy! I did learn a valuable lesson though. Liquid Pectin sucks. I've never made jam with it that hasn't then seperated into berry chunks floating on sugar. This time I used one pouch of liquid and two pouches of powder, and

Comments

[ladyiolanthe]

I've only ever made cooked jams, so I am curious what is not as good about them? I guess maybe just the cooking? It might destroy some of the natural vitamins, I suppose.

Wow, knitting is full of jargon. ^-^

Just a couple months left before Tiny Holmes is due to join us in the outside world! :o

[freakwoman]

It is my finding that uncooked jam tastes fresher, and more like actual berries. You still heat freezer jam, but just long enough to melt the sugar in, about 3 minutes or so, not long enough to stew the berries. Knitting is full of jargon! Which is really what part of my long standing reluctance with patterns is. I am knitting along and all of a sudden I get to sl2tog-k1-psso yo kfb and I want to pee with frustration instead of looking all that up on the internet and figuring out how to link it all together without making a mistake and slipping enough stitches that I have to pull back rows and rows of work.