I'm thinking it was the combo of inversion AND low sugar that made that a
bad idea. One of the reasons that jam is pretty foolproof is that it's so
high in sugar that osmosis makes it almost impossible for really noxious
"bugs" to grow. IE the sugar is in such high concentration that it
literally sucks the water out of most "bugs".

At least that's what I learned in Med Micro OH so many years ago............

helen
'
"zxcvbob" > wrote in message
...
> Serene wrote:
> > The blood oranges were getting soft (ooh, I like that line), so I added
> > them to the latest batch of jelly. They don't give up much juice, but
> > what they do give is shockingly red. The jelly is now the color of --
> > gosh, it's not quite red, but it's redder than pink. Anyway, it's
> > gorgeous. Thanks to Guy's partner Carol for guiding me through the
> > darkness with a flashlight to pillage her citrus trees.
> >
> > This jellymaking thing is addictive. So fun and easy, especially with
> > the inversion method.
> >
> > serene
>
>
> You need to read this message from rec.food.preserving last year:
>
>
<http://groups-beta.google.com/group/...c79503a43c5642
c>
>
> Best regards,
> Bob