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This sounds delightful, I'm planning to try it! For U.S. cooks: To meet contemporary USDA safety standards, the filled jars would need to be processed in a boiling water bath to be shelf-stable at room temperature (unopened). I can't give a time for this, as it's not a tested recipe and the time would depend upon the density and the pH of the product. For this reason, I would store them in the refrigerator of freeze the product.
I really like the sound of this but not sure what it would go with. Can anyone help me? I'm going to make it anyway. I made Amanda's onion jam and it is really good (and I don't like onion that much!). I'll give it 3*'s and sort the rating after...