http://bostonlocalvores.org/archives/1992 Thu, 17 May 2012 16:45:20 +0000 http://wordpress.org/?v=2.7.1 hourly 1 http://bostonlocalvores.org/archives/1992/comment-page-1#comment-138307 geek+nerd Fri, 02 Jul 2010 12:02:16 +0000 http://bostonlocalvores.org/?p=1992#comment-138307 I cannot attest for the success of this, but you might want to try adding in the lemon peel in place of pectin sometime. I found the idea on Working Class Foodies here: http://www.hungrynation.tv/wcfoodies/episode/WCF_20100607/summer-fruit-preserves but I haven't tried it out yet. I cannot attest for the success of this, but you might want to try adding in the lemon peel in place of pectin sometime. I found the idea on Working Class Foodies here: http://www.hungrynation.tv/wcfoodies/episode/WCF_20100607/summer-fruit-preserves but I haven’t tried it out yet.

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]]> http://bostonlocalvores.org/archives/1992/comment-page-1#comment-138287 m750 Fri, 02 Jul 2010 01:39:26 +0000 http://bostonlocalvores.org/?p=1992#comment-138287 The reason for the sugar is two fold, one it helps the pectin set, and two it inhibits bacterial growth, I'd be wary of storing low sugar jams un refrigerated. Also, I'd recomend using a food mill, to help remove some of the seeds, you can't remove them all, but you can make it much less seedy. Looks great none the less. AO The reason for the sugar is two fold, one it helps the pectin set, and two it inhibits bacterial growth, I’d be wary of storing low sugar jams un refrigerated.
Also, I’d recomend using a food mill, to help remove some of the seeds, you can’t remove them all, but you can make it much less seedy.
Looks great none the less.
AO

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