If you have a recipe that uses raspberries and pectin, I'd just sub the blueberries, adding them in same proportion and at same time as it says for raspberries. Or use the spiced recipe without the spices as pixie lou said. Madelaine Bulwinkel has a Peach Blueberry Jam but it doesn't call for pectin. If you can't find a recipe you like, I suggest following the peach recipe on the pectin box, but reduce the peaches by the amount of blueberries you plan to add. Cook the peaches and pectin as directed, then I would try adding the blueberries *just* before (maybe 3-5 minutes) you add the sugar. Madelaine adds hers just 5 minutes before taking off the heat to can. HTH

I've made it. And I've canned it. The longest I've let it sit canned is about 4 months. Obviously it doesn't taste like fresh - but it is better than the jarred stuff you can buy in the store. But canned tomatoes don't taste like fresh tomatoes either. I don't always have the time to make fresh lemon curd. I usually make it in January - when I'm getting my bulk citrus orders from Florida. There are quite a few lemon desserts I usually make at Easter, and I find it very convenient to have my home made canned lemon curd available. I usually can it in the 4 oz jars. I've never frozen it - so I can't comment on the difference between freezing it and canning it. I know there are tons of people on this forum who have 3 or 4 freezers, and thus always recommend the freezing option. But, like many others, I don't have that type of freezer space - so making fresh or canning are my options.

That's why I posted the first one, vieja, because it DID have sizes and amounts and the only real difference is the cream cheese, both in size and in technique. Well, I guess a cup and a half of Coke isn't 20 ounces, it's 12 ounces, so that is a bit different, but might have been changed just to accomodate the fact that most cans of soft drinks are 12 ounces. So, I'd use the 3 ounce boxes as noted in the first recipe, I don't know if that's the big box or small box. I('d use the juice,just for more flavor, but it's Jello. (shrug) I don't think it really makes a difference whether you boil water or heat the juice and use it as the liquid. Larousse isn't much help in the salad issue either, it just says: Salad: A dish of raw, cold or warm cooked foods, usually dressed or seasoned, served as an appetizer, side dish or main course. It goes on to give recipes for everything from apple salad to Salade Nicoise, so I guess nearly anything can be a salad. According to Wikipedia, the word "salad" comes from the French salade of the same meaning, from the Latin salata (salty), from sal (salt). In English, the word first appears as "salad" or "sallet" in the 14th century. Salt is associated with salad because vegetables were seasoned with brine or salty oil-and-vinegar dressings during Roman times. Wiki goes on to talk about green salads, cold salads, "bound" salads and dessert salads. It also mentioned the infamous "Snickers Salad" which I'd forgotten about and Ashley loved, full of apples and chopped Snickers bars, and dressed with sweetened whipped cream. Gives me a toothache just to think about it and a whole new meaning to "I'll just have a salad, thanks". (grin) Annie

I think the recipe looks pretty much fine. I suspect you had too much flour in there....either packed the cup or the flour was particularly dense. It would have a texture very much like a sweet pastry dough. A pretty standard proportion for pastry si 1/3 cup fat to 1 cup of flour...and 1/3 cup of sugar to that making it a sweet crust...and the syrup would be very like the water in a pastry dough. Try it again...and only add 2 cups of flour....and add the 3 rd cup as needed. I will bet it will work better. I think you had too heavy a hand with the flour. Linda C