Sorry to post this here, but I've tried reaching out via customer service and Twitter, with no reply. The video for the February Q&A is not working. All other videos work just fine, so I'm thinking someone embedded code that prevents everyone but your Vimeo admin from viewing it.
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COMMENTS
Cheryl M.
November 16, 2020
I am wondering how the japanese butter container lid is supposed to fit. I have received mine and the lid fits quite loosely so thought I would ask, please and thank you.
Carol C.
February 1, 2021
A great way to thicken jams is to add 1 or 2 tbs lemon juice and grate raw peeled apple into the other fruits. I never use commercial pectin in jams. I make large batches,usually 10
or 12 cups finished product,Using about a half cup of sugar to a heapingI tuned into your program today
cup of prepared fruit
One batch did not jell, it made a tasty topping for ice cream.
When the jam sheets off a spoon, it's ready to can. I watch the bubbles
when the jam is cooking. There is a subtle difference in how they look and burst.
I tuned into your program today as you were discussing making jam.
Old cookbooks offer lots of info and recipes, but not up to date processing times.