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T O P I C R E V I E W
farmingtonhousewife
Posted - Oct 09 2009 : 07:56:14 AMThis is the most amazong stuff. I have been canning for years and I always dislike the other pectins because you had to use tons of sugar and corn syrup.
I have used ChillOver Powder this summmer/fall and it takes the guess work out of canning.
I make jams and jellies. You can use less sugar and adjust the ChillOver to the consistency that you want in the james/jellies.
It is so easy. Now some of my neighbors are catching on. The fruit even tastes more like fruit than tons of sweet sugar.
Posted - Oct 26 2009 : 4:20:26 PMI need to buy the chill-over powder that everyone is raving about. My e-mail is jmsrock@roadrunner.com Please send me the price list. Thank you, Judy Becker
Marybeth
Posted - Oct 09 2009 : 12:42:21 PMI made raspberry, blackberry, Tayberry, Marionberry and even Peach Jam and everytime---PERFECTION!! They set up perfect and the taste is FRESH!! MB
Posted - Oct 09 2009 : 07:58:30 AMIsn't it amazing! I first had Chill-Over Jam at MaryJanesFarm two years ago and it was amazing! It tasted so good! I think it even has a richer color!
