Comments on: Sure, It’s Confiture http://handtomouthkitchen.wordpress.com/2008/01/03/sure-its-confiture/ The adventures of B in London. Travel, food and flights of fancy Tue, 03 Nov 2009 00:37:49 +0000 http://wordpress.com/ hourly 1 By: Bluebell « Keep Calm and Carry On http://handtomouthkitchen.wordpress.com/2008/01/03/sure-its-confiture/#comment-784 Bluebell « Keep Calm and Carry On Sun, 21 Jun 2009 04:58:23 +0000 http://handtomouthkitchen.wordpress.com/2008/01/03/sure-its-confiture/#comment-784 [...] strawberry jam [...] [...] strawberry jam [...]

]]> By: N http://handtomouthkitchen.wordpress.com/2008/01/03/sure-its-confiture/#comment-536 N Thu, 03 Jan 2008 22:47:47 +0000 http://handtomouthkitchen.wordpress.com/2008/01/03/sure-its-confiture/#comment-536 Exactly! I used to make jam frequently (if you want a grocery store worker to think you're a nerd, ask insistently for pectin), but it never dawned on me that I could quarter the time I spent by quartering the amount I made, and so I always thought that it was a long and painstaking process. This year is already going to be a smarter one for me. I can feel it. Exactly! I used to make jam frequently (if you want a grocery store worker to think you’re a nerd, ask insistently for pectin), but it never dawned on me that I could quarter the time I spent by quartering the amount I made, and so I always thought that it was a long and painstaking process.

This year is already going to be a smarter one for me. I can feel it.

]]> By: Joanna http://handtomouthkitchen.wordpress.com/2008/01/03/sure-its-confiture/#comment-534 Joanna Thu, 03 Jan 2008 17:39:04 +0000 http://handtomouthkitchen.wordpress.com/2008/01/03/sure-its-confiture/#comment-534 Lovely. But actually jam and jelly making isn't very time-consuming. You've already discovered the key: make it in very small amounts, using an ordinary saucepan. It's SO worth it, and it makes you feel SO clever ;) xJoanna Lovely. But actually jam and jelly making isn’t very time-consuming. You’ve already discovered the key: make it in very small amounts, using an ordinary saucepan. It’s SO worth it, and it makes you feel SO clever ;)

xJoanna

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