Unfortunately for you, this recipe comes way too far into fall to be useful. But if you’re anything like me, it always takes me a little while to wrap my mind around a new recipe or technique, so maybe this will prepare you for next summer. Anyway, I finally stepped into the jam-making arena, though I took a very baby step. I feel very intimidated when I read about canning and the pots, the sterilization and the fact that if I do it wrong I could potentially kill everyone with a random bacterial infection. In addition the thought of buying all that equipment and boiling everything in the high heat of summer is not very appealing.
October 24th, 2010