We need to bring back those techniques back. We never know when bad times will comes. I appreciate your video! The USA needs to experience real good food instead of this ultra process crap..
The fruit pectin isn't necessary. To thicken jam, simmer it to remove water until its' the desired consistency. The jams I grew up with, had fruit and sugar. that's it.
Apple pectin is a classic thickener. Of course, there’s also fruit pulp cooked or dehydrated until thick, which is called fruit butter.
You are so informed! Nice to listen to you. Thank you
Wonderful Daumen hoch 👍
thank you!
Another cleaner option - fruit, maple syrup, and grass fed beef gelatin
that works too! Just wanted to use a time-tested, old fashioned recipe from the 1800s!
So exciting!!!💖
We need to bring back those techniques back. We never know when bad times will comes. I appreciate your video! The USA needs to experience real good food instead of this ultra process crap..
absolutely! Preservation is a lost ART!
learning from you...from egypt...keep going
thank you!
The fruit pectin isn't necessary. To thicken jam, simmer it to remove water until its' the desired consistency. The jams I grew up with, had fruit and sugar. that's it.
exactly! That is what we do :)