http://www.enatasa.com/everyday/2009/04/strawberry-jamsimplesugarmagic/ stories from a place where everything is beautifully un.fixed Sat, 19 May 2012 05:29:41 +0000 http://wordpress.org/?v=2.6.5 http://www.enatasa.com/everyday/2009/04/strawberry-jamsimplesugarmagic/#comment-3580 everyday » pâté de foies de volailles Tue, 16 Aug 2011 10:15:23 +0000 http://www.enatasa.com/everyday/?p=379#comment-3580 [...] pâté, complicated to say but very delicious to eat :) and we ate it with toasted baguette and homemade confiture de fraises, reads: strawberry jam :) I got my recipe from this beautiful book Tartine Bread by Chad Robertson, [...] [...] pâté, complicated to say but very delicious to eat :) and we ate it with toasted baguette and homemade confiture de fraises, reads: strawberry jam :) I got my recipe from this beautiful book Tartine Bread by Chad Robertson, [...]

]]> http://www.enatasa.com/everyday/2009/04/strawberry-jamsimplesugarmagic/#comment-140 eva Mon, 13 Apr 2009 09:43:05 +0000 http://www.enatasa.com/everyday/?p=379#comment-140 Hi Jackie, the consistency of the jam is quite thick, I did not use anything except sugar and lemon juice. The trick is giving the jam a hard boil for 30 minutes (have to be careful not to burn the jam, it is good use a very thick saucepan). If you don't boil it hard, then the jam will be runny. I hope this helps :) Hi Jackie, the consistency of the jam is quite thick, I did not use anything except sugar and lemon juice. The trick is giving the jam a hard boil for 30 minutes (have to be careful not to burn the jam, it is good use a very thick saucepan). If you don’t boil it hard, then the jam will be runny. I hope this helps :)

]]> http://www.enatasa.com/everyday/2009/04/strawberry-jamsimplesugarmagic/#comment-138 Jackie @ PhamFatale.com Mon, 13 Apr 2009 02:49:59 +0000 http://www.enatasa.com/everyday/?p=379#comment-138 How is the consistency of the jam? Is it thick? I usually have troubles with strawberry jam and sometimes uses pectin. What's your take? How is the consistency of the jam? Is it thick? I usually have troubles with strawberry jam and sometimes uses pectin. What’s your take?

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