"graham" wrote in message
news:3hbKi.237641$fJ5.195021@pd7urf1no...

"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.

Well don't.

There is one universal condition which always results in death. We're born
with it.

Botulism isn't it.

Mary


Graham