ckreef Posted July 30, 2017 Report Share Posted July 30, 2017 A week or so ago I made some Orondo Ruby Reef Jam. Last night I made some Rainer Cherry Reef Jam and this morning I made a batch of Grilled Peach Reef Jam. These last 2 jams I used a reduced sugar recipe for the first time. I like the reduced sugar it lets more fruit flavor come through. It did setup harder than I like so next year I'll have to figure out how to get a looser set. Anyway a few pictures from the Grilled Peach Reef Jam. Once again I forgot to take a cooking picture. So to sum up this years Reef Jam canning, from left to right: Orondo Ruby Rainer Grilled Peach 3 Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted July 30, 2017 Report Share Posted July 30, 2017 Looks pretty tasty yum 1 Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted July 31, 2017 Report Share Posted July 31, 2017 Nice Outback Kamado Bar and Grill Quote Link to comment Share on other sites More sharing options...
CeramicChef Posted July 31, 2017 Report Share Posted July 31, 2017 Looks dadgummed tasty if you ask me. Beautiful cooks ahead! Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted August 4, 2017 Report Share Posted August 4, 2017 Can't wait to get this year's sample jars, I am sure they will be as tasty as last year's. Do you have an ETA yet? Quote Link to comment Share on other sites More sharing options...
ckreef Posted August 4, 2017 Author Report Share Posted August 4, 2017 45 minutes ago, MacKenzie said: Can't wait to get this year's sample jars, I am sure they will be as tasty as last year's. Do you have an ETA yet? Sent you a pm. Quote Link to comment Share on other sites More sharing options...
