STRAWBERRY JAM – Marilyn Armstrong

I was 46 years old when my homemade strawberry preserves jelled properly. Probably what broke the barrier was overcoming a longstanding aversion to putting sufficient sugar in the mix. Alternatively, I could have solved the problem by adding tapioca starch or pectin, but I’m a bit of a food snob. I wanted my preserves made … Continue reading STRAWBERRY JAM – Marilyn Armstrong

Strawberry Jam in Springtime

I was 46 years old when my homemade strawberry preserves jelled properly. Probably what broke the barrier was overcoming a longstanding aversion to putting sufficient sugar in the mix. Alternatively, I could have solved the problem by adding tapioca starch or pectin, but I’m a a bit of a food snob. I wanted my preserves … Continue reading Strawberry Jam in Springtime