Blog Rules

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In matters of style, swim with the current; in matters of principle, stand like a rock — Thomas Jefferson

We make no excuses for who we are or the opinions/information we present here, which will usually be our own (although we are willing to put up relevant guest posts after we have reviewed them).

If you don’t like what we say, you are welcome to stop reading. Please consider, however, that information which clashes with what you have been taught may seem uncomfortable precisely because it is different—if you continue to read thoughtfully and with an open mind, you might learn something valuable.

If you are unable to leave respectful or constructive comments without making personal attacks, name calling or obscenities, you are unlikely to see your comments on the blog.

We are not advocating you do, purchase, change, etc. based on anything we present in this blog.  We do our best to present factual information; it is up to you to verify our facts with other sources, consider the concepts presented and determine your course of action. (see #9 under “We Believe”).

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3 Responses to Blog Rules

  1. littleleftie says:

    Hi! I am so very happy to find a voice that matches my own—no water bathing for my jams in my almost 40 years of canning.
    I am, however, a novice jelly-maker. Tried my first batch of crabapple jelly last week and didn’t use pectin, according to my recipe. But it didn’t set, even after 3 days. So I used another “saviour” recipe guaranteed to salvage unset jelly. But, alas, it also hasn’t set and it’s now 3 more days later.
    Any suggestions?
    Thanks and I am planning on keeping this blog on my toolbar!

    • Bee says:

      Little Leftie, nice to have you stop by. I suspect your crabapples didn’t have enough natural pectin; the usual recommendation in the old recipes is to use about 1/4 of the batch unripe, but a lot of recipes out there don’t tell you that. I don’t think there’s any way to salvage it now, at least not as jelly. You might try whipping up a batch of half and half cream and cream cheese (say two cups whipped cream to eight ounces cream cheese), drizzle in the unset jelly (I’d start with about one cup) and then freeze it. It’s similar to the old ice-box pie recipes, so if it works, you could try it in a baked pie shell next time. I wouldn’t use the pie shell the first time, as I’m really shooting in the dark here and it may not be successful. You could also try drizzling the unset jelly over pound cake, ice cream or fresh fruit. If you followed all the usual directions about sterilizing jars and got a good seal, the non-jelly should still store well, just as jelly would.

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