"Rusty Hinge 2" wrote in message
k...

You shouldn't buy it then, make your own. It's easy and far, far better.

There aren't enough hours in the year.

Oh come on! You spend time on the pc ...

....

Sounds good. It's only a few years since I finished using-up all the
jams and marmalade my mother made: some of the pots dated back to the
1950s, and some of the sugar crystals in those were hard as a hard
thing, and the size of sweets.

Yes, the slow growing crystals grow very large.

Microwaving the jars on the very lowest setting was fine, and the jam
became jam again, but a couple of days later it began to form crystals
again.

It would take years for them to get to the size of sweets though.

....
whisper

I have a numbered bottle of single-cask-bottling of Linkwood. I'm saving
it for a special occasion and/or (a) deserving conoisseur(s) innit.

looks round

your place or mine?

Mary
p.s. so good to see that you use butter instead of something produced
by men
in white coats. Why not enhance it with your own produce?

I do, but ATM I haven't got a decent preserving pan. Well, I haven't got
a preserving pan. I molish my own pickles and things though.

I have a large brass preserving pan going a-begging. I prefer to use a very
large ss pan for all preserving. it's not as pretty but it was very cheap
and cleans easily - and of course there's no observable reaction between
metal and ingredients.

Microwave jam is really good, but you can only make so much at a time. I
can make even less as I broke the turntable in the microwave.

:-)

I've never tried it - only recently bought a microwave - but the amounts
would make it inefficient.

Mary