It is something far more troublesome… a huge dietary change.įor over a year now we’ve been struggling to figure out some dietary issues for Little Man. Maybe that’s what’s been dropping all that snow back east? Alas, no. Up until a few weeks ago if you had mentioned the words “low FODMAP” to me, I would likely have thought that I’d misheard you or that perhaps you were referring to some form of low weather pressure zone. The sealed jars can be stored for up to one year.Ĭlick here for a printable version of the Gooseberry Jam recipe. If any lids don’t seal properly, simply put those jars into the refrigerator and enjoy over the next couple of days. Resist the urge to touch or move them during this time. After the jars are processed, set them aside to cool for 24 hours.Fill and process your jars based on the manufacturer’s directions.This can be set aside in a bowl to add to a nice piece of toast to celebrate your hard work. Once the jam is firming up well, remove it from the heat and skim off any foam. Keep going until you get the crinkles, then you are ready to fill. If it does not firm up quickly, then let it continue to boil hard for a couple more minutes and test it again. If the jam firms up quickly and sort of crinkles on the top, then it is done. To see if the jam has set, remove one of the chilled plates from the freezer and drizzle a little bit of the hot jam mixture onto the plate.
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