Last week we had three days of preserves making. We had two fairs over the weekend to supply and another one this coming Saturday.
Above: orange marmalade waiting to reach setting point.
Orange marmalade after reaching the setting point.
Rhubarb used to make orange and rhubarb jam.
Making lemon marmalade and blackcurrant jam.
Testing blackcurrant jam for the setting point.
Lemon curd
The full results of the hard work.
2 comments:
That's a lot of preserving! I have a question....you're recycling all kinds of jars while making these jams and such. How are you getting them to seal?
Hot lids onto hot jars. Screw on tightly then turn jar upside down for about 10 minutes.
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