Quote:
Originally Posted by Hairy Moose Knuckles
Not really. It changes the texture to something like raspberry jam. I use it in place of pectin and make a low sugar. We don't can it, just make small batch jelly every 2 or 3 weeks.
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Ahhh, refrigerator jam. I have the weird habit of buying too much, so keeping it longer is a must, so it's canned. It's hard to resist a good sale ( for me) when I know I can use it later at the lower price.
And I do like to share, too.
That is what I was telling myself when I bought the 4 corned beef flats, LOL!! Though I do have to say, canning corned beef makes it superb when you use it- tender and juicy!