oh that sounds dreamy! How’d this one jell?
Suspect again. More of a syrup than a jelly. Mr. Liu says it’s the same consistency as a peach rum jelly we picked up at the Farmer’s Market, but I think he’s just trying to avoid another do-over. :p
Oh, that’s frustrating. Might make a good ice cream topping. Or brush it onto pound cake. Have you tried the plate test? Or are you going strictly by temp?
It’s excellent over yougurt, but I like the pound cake thought. I *meant* to use the plate test but the bubbling was so rapid and my pot (apparently) not deep enough, I completely forgot to. I’m planning a blueberry ginger for this week and I’ll be sure to use the plate test. I’m nothing if not stubborn.
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