A tale of two jams with improvised blackberries in Britain, & deliberate confiture in France
PS we do let it macerate overnight and then it makes its own juice.
That's a Great idea to use apple cores and peels. I've saved lemon seeds over a time too.
I didn't know our copper pan helped with the color of the jam.
PS we do let it macerate overnight and then it makes its own juice.
That's a Great idea to use apple cores and peels. I've saved lemon seeds over a time too.
I didn't know our copper pan helped with the color of the jam.