croakersworld blogspot.com

Delightful Randomness

Monday, August 23, 2010. I learned the secret of making small batches of jam years ago from my dear friend Sylvia Thompson, a terrific cookbook writer. Heres how the technique goes Cut up the fruit and weigh it. Add an equal weight of sugar. Bring it to a boil on top of the stove and then let it sit overnight to macerate. The next day, finish the jam a couple of cups at a time in a nonstick skillet. Cooked over medium-high heat, itll set in less than five minutes. Saturday, August 21, 2010. A ball46.

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Delightful Randomness

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Monday, August 23, 2010. I learned the secret of making small batches of jam years ago from my dear friend Sylvia Thompson, a terrific cookbook writer. Heres how the technique goes Cut up the fruit and weigh it. Add an equal weight of sugar. Bring it to a boil on top of the stove and then let it sit overnight to macerate. The next day, finish the jam a couple of cups at a time in a nonstick skillet. Cooked over medium-high heat, itll set in less than five minutes. Saturday, August 21, 2010. A ball46.

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This web page croakersworld.blogspot.com states the following, "Monday, August 23, 2010." We saw that the webpage said " I learned the secret of making small batches of jam years ago from my dear friend Sylvia Thompson, a terrific cookbook writer." It also said " Heres how the technique goes Cut up the fruit and weigh it. Add an equal weight of sugar. Bring it to a boil on top of the stove and then let it sit overnight to macerate. The next day, finish the jam a couple of cups at a time in a nonstick skillet. Cooked over medium-high heat, itll set in less than five minutes. Saturday, August 21, 2010."

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