Taunton Home | Books & Videos | Contact Us | Product recall information
Privacy Policy | Copyright Notice | Taunton Guarantee | User Agreement | About Us | Work for Us | Contact Us | Advertise | Press Room | Customer Service | Subscriber Alert
© 2012 The Taunton Press, Inc. All rights reserved.
Links:
[1] http://forums.finecooking.com/members/wolvie
[2] http://forums.finecooking.com/comment/737954#comment-737954
of course! :-)
I made some strawberry spread - can't really call it jelly or jam per se, yesterday and thought of you. LOL
2-16 oz bags whole strawberries(frozen) 1 cup sugar, and the juice of 1/2 of a large lemon. I thawed the berries, put the sugar over the top and let that sit for an hour, then brought it to a boil over medium heat. Cut the heat down and let it simmer for 1 1/2 hours - very yummy. Tastes much better than the stuff with a lot of sugar, but then - you know me.
"Through pride we are ever deceiving ourselves. But deep down below the surface of the average conscience a still, small voice says to us, 'Something is out of tune." Carl Jung