A little update to let all Kincardine & area readers know that Rennet Rebels WILL be at the Conaught Park Farmers Market Tomorrow. Come and get your cheese! 
Off to the Ontario Early Years Center for our Friday morning playgroup. WOO!
A little update to let all Kincardine & area readers know that Rennet Rebels WILL be at the Conaught Park Farmers Market Tomorrow. Come and get your cheese!
Off to the Ontario Early Years Center for our Friday morning playgroup. WOO!
making my own peanut butter and jam next week – thought of you
any good recipes you have, feel free to send them my way!!
this doesnt actually have much (at all) to do with this post, but i have a question i thought you might know about : i have muscadine grapes growing out the yinyang and want to make jelly but every recipe i find online has about 7 cups of sugar in it! is there a way i can make yummy jelly/preserves without sooo much sugar?? thanks!
You can substitute organic cane sugar or refined sugar; you can use Pomona Pectin with which you can sub in honey or no sugar and (supposedly) still have it set)… there are a few options!
I have used Pomona Pectin with honey and frankly it didn’t really float my boat. It did make an OK jam and all, but I guess when I want jam I want it JAMMY! So I now buy bulk organic cane sugar and use that instead of white refined. And I use a BIT less of it, and everything still sets OK.