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Ginger-Peach Jam

Reviewed: Aug. 17, 2012
Turned out great! My first attempt at jam and such an easy recipe to follow. I didn't have quite the amount of ingredients called for, so this is what I used: 3 cups fresh peaches; 2 cups white sugar; 1/2 tsp butter; 3 Tbsp regular pectin (my grocery store didn't have ind. packets, only a container); maybe 1 tsp crystallized ginger. Came out looking and tasting like jam! Made about 3.5 cups. I will probably use even less sugar, next time, and more ginger - I may used less pectin, as well. The sealing of the jars was super easy - I followed the instructions and the first time I pressed on the seal after letting cool for a bit, it popped up and down - let them rest for a while longer, pressed on the seal and it stayed!
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Hot and Spicy Pecans

Reviewed: Dec. 20, 2011
I made these for the first time last night and they didn't turn out as great as I expected. They taste okay but I will make some changes next time. I made a double batch, half pecans and half almonds. The seasonings didn't stick to the almonds at all; most of the seasoning is in the bottom of the bowl - next time I will be super careful when stirring the nuts, maybe that will help. I thought the chili powder was way too much - that is all I taste when I eat them! I will decrease that next time and probably increase the cayenne, Worcestershire, and garlic powder - I also added onion powder, because I love it. The nuts didn't burn, I cooked them at 250 degrees for the first 20 min, then upped it to 300 degrees for the last 10 min (stirred every 8-10 min). I will definitely try these again!
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