Maija and I switched it up making jam on Saturday. Usually I make the jam and pour it and she's responsible for reading the directions (which I partially ignore) and preparing the jars. Yeah . . . so Maija has terrible aim! She's a quick learner though. She kept asking me things, or saying something wasn't working and I'd go, "Oh, I never do it that way." Or, "You should always start with a wide-mouthed jar first so you get a feel for the pour." (c: Hehe, it was fine. We did discover (again - it's been two years since we've made jam) that the people who write those recipes are silly-pantses. You DON'T have to add all their yucky sugar to have it set up. We made one batch full sugar (and by "full sugar" I mean as much as our "no sugar" pectin required) and it was gross. Well, my friend Heather will love it, but we're going to gift it, WAY too sweet for us. What's the point of having fruit that's not a little bit tart? That's the charm of fruit. If I wanted something just sweet I'd eat chocolate. (And I do.)
Other than that, I'm back from my motorcycle trip and on to troubleshooting getting it started now that I'm not driving it everyday; thank you Jesus it started on my trip! And moving into my apartment. Also, I need a job. I really want the one God wants for me. If you want to keep that in your prayers that would be great.
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yes! no sugar! once, in VanWa, i made it with no sugar, but did NOT have a thermometer (or experience/a clue) and after it cooled it was the most delicious pure raspberry hard candy ever. which is very difficult, if not impossible to get out of the jars. wide-mouthed or not.
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