"Mary Fisher" wrote in message
t...

I was surprised last week when a nutritionist on a local CBC radio
program
said that it was not necessary to process jams. After all, they are way
above 100C when you pour them into the sterilised jars.
I succumbed to the processing instructions a couple of years ago when I
made some herb infused apple jellies. The overcooking made them very
tacky (slightly toffee-like) and ruined the texture. I bought some jam
from the local farmers' market and had to return it because the maker had
over-processed it to that same tacky point.
Graham

Motto - ALWAYS make your own! And to the method you've always used
succesfully.

I agree wholeheartedly!! The herb jellies involved throwing in a handful of
chopped tarragon or mint into the liquid as it reached setting point. I was
being extra cautious.
Graham