RE: Jelly, Jam, Chutney, Compote
Thanks for getting back to me. Glad to hear it might show up here one day.
I'm getting better at getting them to set. (and I don't use anything artificial, no pectin, no citric acid, etc.) Maybe as I make them I'll come on here and write up some recipes.
I made a plum/raising/walnut conserve the other day that was divine on one of your recipes for a pan fried chicken. The blending of your sauce and the tanginess and sweetness of the conserve was amazing.
Thank you so much for turning me into a good cook. Because of you, I can now branch out and try different things.
Love from Oregon
Every day my confidence grows and my recipes amaze me.