Comments on: How to Make Blackberry or Raspberry Jam http://savorysweetlife.com/2009/08/how-to-make-blackberry-or-raspberry-jam/ Easy Everyday Recipes from an Everyday Home Cook Mon, 21 May 2012 02:28:13 +0000 hourly 1 http://wordpress.org/?v=3.3.2 By: Kate http://savorysweetlife.com/2009/08/how-to-make-blackberry-or-raspberry-jam/comment-page-2/#comment-36953 Kate Sat, 12 May 2012 05:31:15 +0000 http://savorysweetlife.com/?p=1684#comment-36953 A rule of thumb in cooking jams is to cook until they are short of the consistency you want to end up with, as they will get thicker as they cool. If 15 minutes of cooking results in too hard a jam, try 10 instead. A rule of thumb in cooking jams is to cook until they are short of the consistency you want to end up with, as they will get thicker as they cool. If 15 minutes of cooking results in too hard a jam, try 10 instead.

]]> By: Kate Leiva http://savorysweetlife.com/2009/08/how-to-make-blackberry-or-raspberry-jam/comment-page-2/#comment-36952 Kate Leiva Sat, 12 May 2012 05:28:04 +0000 http://savorysweetlife.com/?p=1684#comment-36952 Any jam will freeze beautifully--blackberry, strawberry, apricot, raspberry, plum, etc. Best to freeze in straight-sided plastic or glass container and to fill it to half an inch from the top to account for expansion. I've done this for many years and can vouch for it. Any jam will freeze beautifully–blackberry, strawberry, apricot, raspberry, plum, etc. Best to freeze in straight-sided plastic or glass container and to fill it to half an inch from the top to account for expansion. I’ve done this for many years and can vouch for it.

]]> By: brandon http://savorysweetlife.com/2009/08/how-to-make-blackberry-or-raspberry-jam/comment-page-2/#comment-36281 brandon Fri, 30 Mar 2012 00:14:03 +0000 http://savorysweetlife.com/?p=1684#comment-36281 its impossible to freez jam its impossible to freez jam

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