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Yes. I got a LOAD of grapes from a food pantry last summer and used the same process to make jam except that I didn't have to do the extra step of cooking the hull and pulp separately. I just cooked the entire grape and put it through the food mill to separate out the seeds and skins. One of...

Natural pectin jam is an art rather than a science. I have only had a natural one fail once -- because those cherries didn't have enough pectin to jell even with the lemon -- but the artificial ones are only 50-50 for me. She's doing EXACTLY what I did -- read a ton of recipes to understand...

P.S. The great thing about that recipe is that natural pectin jams scale up and down perfectly -- the weight of the sugar is approximately equal to the weight of the fruit after cooking. I've gone as low as about 80% without affecting the eventual texture of the jam -- but I did have to cook...

I separate them to make white and red jams, but it's not *technically* necessary.

Yes, it is. :D There was a point where I was using my Nascar forum name on all my forums so I'd stop forgetting what name I was using where. I love making natural pectin jams. (If you are making enough batches, try one with some hot peppers in it, particularly Habaneros. That sweet-hot...

We had violent storms last night and loads of rain. It's only going to 87 today -- not quite sweater weather, but quite a change. ;) If it will stay dry until Thursday after lunch I can mow the hayfield, er, lawn. (It keeps raining on my days off).

That red boy looks promising. He could be carrying pattern genes, right? Breed him to patterned ladies and you should be getting some likely candidates.

Oops, hit post before I added the link: https://www.isons.com/

I got almost all my fruit from Isons. Large, vigorous plants that are doing well -- though I think I lost a hazelnut (which came from somewhere else).

:caf