I do can it, using liquid pectin and the upside-down method of sealing. (Which is theoretically not the recommended way, but it's always worked for us, and we've been making jam for years and years.) I have a cookbook to get ideas for combinations and variations, but essentially, I just use the method that comes with Certo liquid pectin.
We make enough every year to provide jam to all my very large family. :)
Think of cutting roses as assisting the bush to make new flowers. :) (Because deadheading stimulates growth, so you might as well get some of the flowers before they need deadheading.)
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We make enough every year to provide jam to all my very large family. :)
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No, we do not, unless you are *not* including your husband and son in your definition of "my very large family". :b
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Mmm, jam. Possibly there is too much ginger in the nectarine jam, but we'll see what it tastes like when it's cool.
Hey, I did catch up enough to see your news -- happy to hear you so happy. :)
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I can never bear to cut mine, but the bush is currently absolutely overloaded so perhaps now is the moment.
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