I had to check, because I was pretty sure there’s already no dyes in their jam and that is true.
You can make jam easily by boiling 2 cups rinsed and hulled (and cut if you like smaller bits) strawberries with the juice of a lemon and 2 cups of sugar for about 8 minutes, scraping the bottom with a silicone spatula or wooden spoon. It will be a nice bright color without any help. If you’re not proficient with doing sterile jars, store half in the fridge and half in the freezer.
Turns out the dyes are mostly in Hostess baked goods and other companies they’ve acquired.
This is the way. I make a great sweet and sour sauce with frozen cranberries, sugar, a little butter and water. Making stuff at home is so much better tasting, you don’t over eat it and it’s cheaper.
Storebought is fine if you need jam and don’t have time or energy.
But if you aren’t up for eating all of those fresh berries in the fridge before they go bad, there’s a reason it’s called “preserves.” And you can mix different berries, even pitted cherries, or I’ve added a pouch of açai before, it’s all good, just different. If you want it smooth, use a blender or scrape it through a strainer. I’ve subbed Xylitol for the sugar and it works too.
I had to check, because I was pretty sure there’s already no dyes in their jam and that is true.
You can make jam easily by boiling 2 cups rinsed and hulled (and cut if you like smaller bits) strawberries with the juice of a lemon and 2 cups of sugar for about 8 minutes, scraping the bottom with a silicone spatula or wooden spoon. It will be a nice bright color without any help. If you’re not proficient with doing sterile jars, store half in the fridge and half in the freezer.
Turns out the dyes are mostly in Hostess baked goods and other companies they’ve acquired.
This is the way. I make a great sweet and sour sauce with frozen cranberries, sugar, a little butter and water. Making stuff at home is so much better tasting, you don’t over eat it and it’s cheaper.
Storebought is fine if you need jam and don’t have time or energy.
But if you aren’t up for eating all of those fresh berries in the fridge before they go bad, there’s a reason it’s called “preserves.” And you can mix different berries, even pitted cherries, or I’ve added a pouch of açai before, it’s all good, just different. If you want it smooth, use a blender or scrape it through a strainer. I’ve subbed Xylitol for the sugar and it works too.
Removed by mod
Yes making jam is easy in a small amount like this, but canning it so it’s shelf-safe is a whole process.
No no. Let them. It’s a problem that’ll sort itself out.
Found jordan_the_stallion8.