I am considering making jams and jellies with less sugar or perhaps using agave or honey to sweeten.
~Does anyone have any recipes using the chillover for jam? ~Do you just substitue equal amounts of chillover for pectin? ~What kind of sweetener ratio do you use? ~Is canning (processing the jars) the same?
Sharon, if you do a search in Farm Kitchen for "chillover jam" there are a couple threads that come up that have some recipes and ideas. That's where I got the recipe to make jam.
Farmgirl Sister #1110 Siobhan - AKA Liza-Jane (my farmgirl name), wife to my best friend, Trent, and mommy to Camden (11/28/05) and Bennett (7/11/07). and Truman (7/28/09)
Using Chillover in Jams, etc.
Posted - Jul 10 2010 : 4:25:09 PM
