Making Macerated Jam!
- Jill
- Jun 22
- 1 min read
I talk too much! BUT we had guests for lunch ( hello Marti !) and on the spur of the moment I decided to make biscuits so we could have fresh jam and biscuits for dessert. It was a big hit! Just so you know that the jam is road tested!
The one instruction that is a little cloudy is the amount of sugar one should use. I had between 2 and 3 pounds of fruit. Thus, according to the recipe I should have used 1/2 to 3/4 cup of sugar per pound of fruit - and that would be at least one cup, and maybe even more. I used way less, 3/4 cup total and the jam was still VERY sweet. So I think the amont of sugar can be to taste, but enough to make sure that you get the fruity liquid for the jam making. Apparently using much less also works...as my experiment proves.
And could you believe that we saw a bear right in the middle of the jamming? I turned to look out the kitchen window because I thought I saw something moving...and it was this teenage bear! I told Robert immediately so that he could get some pictures! That was great fun...the bear hung around the cabin much of the day, but never bothered us or came too close.
Nature at its best!
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