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| Preserving (rec.food.preserving) Devoted to the discussion of recipes, equipment, and techniques of food preservation. Techniques that should be discussed in this forum include canning, freezing, dehydration, pickling, smoking, salting, and distilling. |
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Need input
I chopped and soaked a pound of dried aps so I could make Bob's
Pineapple Apricot Jam. I have a pint of pretty clear ambery-colored liquid that has some body from the soaking. Do you think I can do anything with it? Syrup? With or without pectin? Sweet-sour sauce? Color me Inquisitive. -- Barb, Mother Superior, HOSSSPoJ Holy Order of the Sacred Sisters of St. Pectina of Jella "Always in a jam, never in a stew; sometimes in a pickle." Pepparkakor particulars posted 11-29-2010; http://web.me.com/barbschaller |
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