tag:blogger.com,1999:blog-3402278254153634957.post8593060551317614550..comments2023-06-14T10:00:10.570+01:00Comments on Little Bit in London: We're Jammin'EMMhttp://www.blogger.com/profile/06744129677655264975noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-3402278254153634957.post-22366284618597305552010-08-16T19:00:42.449+01:002010-08-16T19:00:42.449+01:00Wow. That is some dedication. I hope your guests a...Wow. That is some dedication. I hope your guests appreciate all the effort and pay you back with a suitable amount of John Lewis vouchers. ;)The Bittersweet Cityhttps://www.blogger.com/profile/10621537971203712137noreply@blogger.comtag:blogger.com,1999:blog-3402278254153634957.post-40574844464979175212010-08-10T23:49:05.570+01:002010-08-10T23:49:05.570+01:00Awww! Hooray! I'm looking forward to this jam ...Awww! Hooray! I'm looking forward to this jam very much. Just made raspberry jam this weekend, and though (for the Harvest Kitchen) I often make large quantities of canned goods (last year we made over 50 qts of zucchini pickles--if we do them again this year it'll be more like 120!), I've never made this many jars of jam. I've taken to using a special pectin that can jell without lots of sugar, which I prefer because then the fruit flavor comes through more, esp for strawberry jam. But it doesn't preserve as well without the sugar, so it's best for freezer jam.<br />Yum!Mary Harvest Kitchenhttps://www.blogger.com/profile/09919173931180189690noreply@blogger.com