Cheater's (Chia) Blood Plum Jam Made this with the Pembina plums from our tree and it is very nice. I did add a wee bit of coconut sugar to it as these plums are a bit sour.

Cheater's (Chia) Blood Plum Jam

Cheater's (Chia) Blood Plum Jam Made this with the Pembina plums from our tree and it is very nice. I did add a wee bit of coconut sugar to it as these plums are a bit sour.

Best Dill Pickles EVER (Just like Clausen)  (Easy - No Canning!)  Ingredient list:      * 1 gallon cucumbers      * 1/3 cup dried minced onion       * 6 garlic cloves, peeled, and chopped small      * 1/2 tablespoon mustard seeds      * 6 heads fresh dill     * 1 1/2 quarts water      * 2 cups cider vinegar      * 1/2 cup canning salt  (do NOT use regular salt - use CANNING SALT)

Best Dill Pickles EVER (Just like Clausen) (Easy - No Canning!) Ingredient list: * 1 gallon cucumbers * 1/3 cup dried minced onion * 6 garlic cloves, peeled, and chopped small * 1/2 tablespoon mustard seeds * 6 heads fresh dill * 1 1/2 quarts water * 2 cups cider vinegar * 1/2 cup canning salt (do NOT use regular salt - use CANNING SALT)

45 amazing uses for lemons

45 Amazing Uses for Lemons

It’s amazing what this stuff can do! You can use it outside or inside, it’s good for skin, hair, digestion, weight maintenance… I think the only thing is doesn’t do is wash dishes! Check out this amazing poster, and let us know what else you use it for.

Using natural pectin | The one important rule for homemade pectin is to add it at the beginning of your cook with some lemon juice, usually at least 2 or 3 tablespoons per batch. The sugar is best added after you’ve hit a boil and the fruit has softened to your preference.    You will want to start with a minimum of 4 tablespoons of pectin per cup of fruit or fruit juice (for a loose set and/or naturally high-pectin fruits)

Using natural pectin | The one important rule for homemade pectin is to add it at the beginning of your cook with some lemon juice, usually at least 2 or 3 tablespoons per batch. The sugar is best added after you’ve hit a boil and the fruit has softened to your preference. You will want to start with a minimum of 4 tablespoons of pectin per cup of fruit or fruit juice (for a loose set and/or naturally high-pectin fruits)

Preserved Lemon's: On my list of things to make sometime. Maybe one week when i have lots of time.

Preserved Lemon's: On my list of things to make sometime. Maybe one week when i have lots of time.

Pinterest
Search