During the pandemic isolation period, I finally found the time to understand how to make jams, without using pectin. With reduction in sugar I was able to make some fabulous jams, Italian plum, blueberry and even fig. And though I did try the pectin for one of my sister's recipe for pumpkin and quince jam, I found it's not so shelf stable and gets moldy…
Wolfgang Süpke #repost
When looking for guidance on baking German breads, Wolfgang Süpke is my inspiration, whether referring to older posts...
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