That kept me going for a few hours, but by later that night I was in full-on freak-out mode again, got over it, and decided to just try to keep a good attitude about it the next day.
If it still seems too runny, let it continue to cook and keep checking it with the cold dish every once in awhile.. From there, you can either follow a canning process like I did in., or you can do like I did this time and just keep it in the fridge and make sure it all gets eaten within the next week or so.
Well, OK, I gave some to my neighbor and I froze a bit too for future snacking, but I did eat most of it.like cantaloupe after all!To be fair, this jam tastes more like a cross between cotton candy and the nectar of the gods, than cantaloupe.
*edit* STOP RIGHT THERE!!!It turns out that even though we may have seen melon jams and jellies canned before, the fruit is actually so low in acid that there isn’t really any safe way to can it and prevent botulism!
The sugar that is normally added to jams and jellies isn’t quite enough to make up for the lack of acidity and no conclusive testing has been done to really know what’s safe.
So freezing is the way to go!.My bedroom wall has been sporting this of-the-moment look for about 8 months now..
How selfish of me to keep all this stunning inspiration for myself.. Don’t worry.I’m not under the false impression that these pictures actually make things any better, they just have no where else to go right now.
Our bedroom is a bit of a dumping ground for odds and ends lately.. As becoming as this look is, I’m actually hoping this wall will become a little.deconstructed sometime in the near future.. And then maybe a little re-construction wouldn’t hurt either.When I was growing up, my mom used to love shopping at thrift stores, and still does.