I made another batch of plum-peach jam yesterday and wanted to infuse
some rosemary flavor in it, so I filled my large teaball with rosemary
leaves. I didn't chop them because it was very fragrant and I didn't
want rosemary to overtake the other flavors - just to stay in the
background. Little did I know that the fine mesh of the teaball and
the pulp of the jam wouldn't play nice together.... so the teaball
floated near the top of the jam while it cooked and I don't think
there's as much rosemary as I would have liked. Live & learn.

I found a tea infuser with a larger mesh on the internet and am
wondering if anyone has ever seen this size mesh in a brick and mortar
store?
http://oemubo.com/Kitchen-craft-Stra...ser-1820-1.htm

--
Food is an important part of a balanced diet.

In article >,
sf > wrote:

> I made another batch of plum-peach jam yesterday and wanted to infuse
> some rosemary flavor in it, so I filled my large teaball with rosemary
> leaves. I didn't chop them because it was very fragrant and I didn't
> want rosemary to overtake the other flavors - just to stay in the
> background. Little did I know that the fine mesh of the teaball and
> the pulp of the jam wouldn't play nice together.... so the teaball
> floated near the top of the jam while it cooked and I don't think
> there's as much rosemary as I would have liked. Live & learn.
>
> I found a tea infuser with a larger mesh on the internet and am
> wondering if anyone has ever seen this size mesh in a brick and mortar
> store?
> http://oemubo.com/Kitchen-craft-Stra...ll-infuser-182
> 0-1.htm

I took a jam class and she taught us how to make plum jam infused with
lavender. We cut up the fruit, mixed in the sugar, tossed a couple of
sprigs of lavender on top and gave it a stir. Then it sat in a bowl for
maybe an hour for the juices to get going and the sugar to dissolve. We
removed the lavender sprigs before we began cooking. I would think that
technique would work for a sprig of rosemary as well.

marcella