We are thrilled that Tessa Kiros has shared some of her recipes from her wonderful cookbook/memoir, Falling Cloudberries: A World of Family Recipes (recipes reprinted with permission from Andrews McMeel Publishing)
LINGONBERRY OR CRANBERRY JAM
LEMON VANILLA JAM
A lot of non-US cookbooks have you just invert the jars when making jam (as in the lemon vanilla jam recipe here), rather than cooking them in a boiling water bath. Is there a lot more botulism in countries that don’t discourage this practice? The warning I’ve read against doing it are fairly strong.
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