Wilson wrote:
> sometime in the recent past Julie Bove posted this:
>> "Melba's Jammin'" > wrote in message
>> ...
>>> In article >,
>>> "Julie Bove" > wrote:
>>>
>>>> "Melba's Jammin'" > wrote in message
>>>>> Julie, if your only issue with sugar in jam is how sweet it tastes,
>>>>> have
>>>>> a look at this link featuring Cook's Illustrated's Christopher Kimball
>>>>> making jam:
>>>>> http://www.cbsnews.com/stories/2002/...y/main521954.s
>>>>>
>>>>> html
>>>>>
>>>>> or here's the TinyURL: http://tinyurl.com/d5g3gq
>>>>>
>>>>> This method makes about a pint-and-a-half, is not processed, and
>>>>> should
>>>>> keep in the fridge for a couple weeks.
>>>>>
>>>>> If you try it, please let us know how it tastes for you.
>>>> Thanks! I doubt I would try it though. I only eat jam about once
>>>> every
>>>> month or so. And nobody else in the house eats it. So I only buy
>>>> the small
>>>> jars.
>>>
>>> You're welcome. It would be easy enough to make half a recipe of it. I
>>> know what you mean about not eating much jam; I rarely eat it myself.
>>> HWSRN has it daily on toast with peanut butter.
>>
>> Now there's one thing I can't do. I don't know what it is. I like
>> toast. I like peanut butter. But... The combination of the two just
>> makes me sick to my stomach. Something to do with the warm peanut
>> butter I think.
>>
> We like to nuke a bit of peanut butter for about 20 sec. and then pour
> it like syrup over ice cream. Works like a charm, but then I like it on
> toast too and sometimes on toast with a little sprinkle of cinnamon.
>
When I was a young lad I liked to coat a piece of bread with peanut
butter, put it under the broiler in the gas oven, toast it until the
peanut butter was well-softened, add some blackberry or dewberry jam to
it and then have it for breakfast. Haven't done that in about sixty
years, may have to do it for breakfast tomorrow but with some fig jam on it.