Some cosmetic changes in preparation for larger site changes in the works.


Nor did I but it turns out you probably wouldn't have chosen them for jam anyway--

Veteran Member
2193 posts
Joined: Aug 15, 2007


Posted to Thread #30451 at 5:42 pm on Aug 19, 2018

or at least I wouldn't. They are the white peaches, which I DO love to eat but they are much more delicate in flavor and to me wouldn't make a flavorful jam.
Along with acidity the sugar concentration (and heat) is a very powerful preservative which is why the jams with less sugar will mold quicker. Jams would not be subject to botulism but to mold more likely.

Other messages in this thread: