Ashryn's Plotnotes

[Ashryn]

Fruit Jam Ingredients: 1:2 cup ratio fruit to sugar About 0.0625 oz of Pectin per cup Seal top jars Sterilize Jars: 1. Boil jars in water 2. Space jars away from each other to avoid breakage Jars are very fragile in hot water Jam: 1. Mash fruit thoroughly 2. Boil fruit, pectin and sugar 3. Once done, pour still-boiling jam into sterilized jars 4. Close jars and place the mixture upside-down This will seal the pop-top of the jars *Note: When using easy-bruise fruits like peaches, add lemon juice to prevent browning. Pectin Ingredients: Seven large, tart, green apples 4 cups of water 2 tablespoons of lemon juice Cheesecloth Jars Pectin: 1. Wash but don't peel apples 2. Cut apples into peices 3. Add water and lemon juice in with apples 4. Boil mixture for about 30-45 chimes 5. Strain mixture through cheesecloth 6. Boil strained juice for another 20 chimes 7. Pour into sanitized jars 8. Place mixture upside-down in jars to seal 9. Store in cold or process in a water bath