{"id":32292,"date":"2024-03-14T09:09:40","date_gmt":"2024-03-14T13:09:40","guid":{"rendered":"https:\/\/ckms.ca\/?p=32292"},"modified":"2024-03-27T00:30:23","modified_gmt":"2024-03-27T04:30:23","slug":"blueberry-jam-notes","status":"publish","type":"post","link":"https:\/\/blog.ckms.ca\/?p=32292","title":{"rendered":"blueberry jam notes"},"content":{"rendered":"\n

The Forest Hills farm blueberries<\/a> from Farmboy<\/a> are ~$15\/2 kb box(??); allegedly wild<\/a>, but not hand-picked by my mom & larry. i’ve written on the supplier, and am not sure if there is a difference. whar?<\/s>; once we get good at traditional sugar-based recipe, want to try one with Splenda, ’cause 4 or 5 cups of sugar is a bit much.<\/p>\n\n\n\n

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2024-03-12~ – Joan made a batch using ~4 cups of the Farmboy<\/a> blueberries<\/a>, liquid Certo and regular sugar following Certo’s directions; very tasty<\/strong>. but not solidified, very liquid; fruit doesn’t seem well macerated, mostly whole blueberries. They seem to have floated to the top, with more of a jelly at the bottom.<\/p>\n\n\n\n