My Jam Plan

I finally did it. I made jelly.

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I had been wanting to try to make it for a while, but the pectin and the can sterilization scared me off. Then, I found this recipe (via pinterest, I LOVE that website!), which includes only ingredients I was familiar with – strawberries, rhubarb, sugar, etc. – so I tried it out.

It took a while, much longer than I thought it would. But the end result was phenomenal! I have never tasted such fresh jelly.

I followed the recipe exactly as it was written because I was afraid I’d end up with a gloppy mess if I didn’t.

I was a bit skeptical on how all of this

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would boil down and make jam, but it worked.

The jelly turned out great, and lately, we’ve been using it on everything from eggos to

toast to

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yogurt.

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The only bad thing about this jelly is its short shelf life. Because there are no additives or preservatives, this jelly can hold for only 2-3 weeks in the fridge. Luckily, that whole recipe only produced one medium-sized can’s worth of jelly, so it isn’t too difficult to eat it all before it goes bad.

I enjoyed making this and I hope to find more easy jam recipes to try soon.

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