There's a lot of folks in this world that like to do things themselves when it comes to growing and preserving foods, and as one of those folks, I can understand why the love for that. If you can, freeze, dry and/or preserve your foods every year, then you probably understand, for the most part, why it's not about choice, it's about doing the most with what you have and loving it. This year I'm going to be doing a lot of jam and jelly making using foods I either grew myself or went to the country roads and fields to pick as they come into season and sharing my experiences with you as I go. Feel welcome to join in as you, too, preserve your foods.
Hi Rockhound~ Glad to hear there's so many folks making jelly, it's one of my favorite things to do in the kitchen. Jelly is comfort food :) About the splenda, I understand that folks might be using splenda because of diabetes or some othe...
I made a recipe of grape jelly last year using the ball no sugar pectin...it set up fine...but I used too much splenda and it has a funny taste that comes from too much splenda. I was hoping I could take this jelly and use it in a fresh batch of ...
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