So any recipe that has been around for at least six years is automatically safe? No, you do not mean that. It is obvious that you don't. Just as it is obvious that I did not say the recipe as it is written is unsafe. It isn't. But fiddling with recipes that contain low-acid ingredients and that require the addition of extra acid is unknown territory. And fiddling with recipes simply because one lacks what is a required ingredient in the recipe is another step deeper into unknown territory. Fiddling with it just because you don't like it? How far down that road do you want to go? You want to hike in that territory? Fine. Your choice. You want others to give you a thumbs up as you venture off down that road or worse yet, follow you? No thanks. The weather, the distance to the store, the day of the week, and the phase of the moon, etc. are irrelevant. The point is if you don't have the ingredients for a potentially borderline recipe, you don't make the recipe. And if you don't like the ingredients in the recipe ie: oranges then you don't make recipes that call for those ingredients. Or should we all make scalloped potatoes for supper then we don't have any potatoes and we don't like cheese? And if anyone EVER, even once, read here that "they were going to die a dozen times a thread" then it is very likely they suffered from the inability to read. That or they wanted to can Aunt Tilly's Mayo-Based Potato Salad and Grandma's Tuna Noodle Casserole with Bacon and Cracker Crumb Topping and do it in a BWB just like they did. Dave

Hi again! Okay, I am loving this! I just brought my macerated strawberries to a simmer, and they are just the loveliest color! Beautiful! Now they are back in the fridge until tomorow! I love how this whole process really only makes you do a small amount each day as well! Pretty simple, so far! Now, as people really liked my jam at market yesterday (I did get $5 per 1/2 pint, and sold about 12 - it was a pretty slow day at market, as market is winding down and there aren't as many vendors there anymore, especially not the most popular.) Anyway, I want to try more flavors! I did the No Sugar Strawberry Pineapple Jam that Carol posted at some point. I thought it would be nice to have a no sugar added item. I made 2 batches of the that, and ended up with 5 1/2 pints. I used one as a sample, and the rest all sold. I was really happy with that! People were really happy that I had something with no added sugar! Personally, (sorry!) I don't care for it, but people who aren't used to a lot of sugar really liked it. So, more of that for next week. Okay, so on to my new questions! I am going to try making Linda Lou's Apple Pie Jam - sounds SO yummy!!! I am wondering if this can be made without adding the pectin? I am guessing so, as my understanding is apples are pretty high in natural pectin (right?), but with all the other things added, I don't want to ruin it by not adding the pectin. I got Granny Smith apples, if it makes any difference. I just don't want to add the pectin if it is going to make a firm setting jam - just REALLY don't like that firm set! And I've not gotten anything but when using pectin. Oh, one more question. I've read about the green apple jam used as pectin. Pretty much all the apples around here were lost, with a late spring freeze, so the only place to get apples right now, right near us at least, is at the grocery store. They don't carry underripe fruit (except bananas!) I saw mentioned somewhere that Granny Smiths work for a green apple jam, but it wasn't really referring to a jam to be used as pectin, rather as one to eat like that. So, are GS's any good for a pectin jam, or no? I love the idea of a totally natural pectin, when I need it! Boy am I full of questions! You have no idea the amount of time I have speant reading and searching all the jam stuff! I requested that the local library purchase the Jamlady Cookbook and Mes Confitures, but I'll have to see what happens with that! Last time I requested one, I finally gave up and bought it new, only to have them call 2 weeks later and say they had the book now and got to have it first! (I didn't want to tell them I got tired of waiting, so I went and checked it out, even though I already had it at home - didn't want them to think I was unappreciative!) I won't be suprised if that happens again, as i am REALLY wanting these books! (Yes, I made enough last night to buy one, but hubby just told me last night that ABSOLUTELY NO unnecessary money gets spent for a while, so I figured I'd better contribute my profits to the home finances instead!)

This one always turns out good: STRAWBERRY JELL-O POUND CAKE 1 box strawberry cake mix 1 pkg. strawberry Jell-O 3/4 cup vegetable oil 4 eggs 1 pkg. vanilla instant pudding mix Empty cake mix into bowl. Put Jell-O in a measuring cup and fill to 1 cup with boiling water. Add 3/4 cup of liquid to cake mix. Reserve 1/4 cup for glaze. Add remaining ingredients to cake mix. Beat on low speed until mixture is blended then beat on medium speed for 2 minutes. Bake in tube pan for 1 hour at 325 degrees. Glaze: 1/4 cup Jell-O (from above) 1 cup confectionersâ sugar Add the 1/4 cup of Jell-O to 1 cup confectionersâ sugar. Mix well and spoon on warm cake.

Since it would be an untested recipe its a do-at-your-own-risk. In general oil based extracts are restricted simply because of the oil. Plus the quality, extraction method used, and amount used can be questionable depending on the supplier. Water and/or alcohol extracts pose no issues in the usual small amounts called for. Personally I'd use dried pumpkin pie spice instead. Dave