Tuesday 5 July 2011

Jam thoughts...........

Probably not wholly original (is there anything completely new under the sun?), but I had a wee lightbulb moment; why not use some of my flavoured sugars as part of the sugar amount when making jam? Immediate thought was vanilla sugar with blackcurrant or gooseberry......
Lavender sugar would have to be used with more caution, but wholly possible - apple and lavender jelly?
Food for thought.............

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