LOL. I get that not on purpose statement. My grandmother’s jelly was always less firm the grocery store jelly - she just used sugar and a few less than ripe berries in each batch-no sure jell or anything.
I prefer it that way - spreads easily. My favorite when staying with her though was the sorghum molasses. Granny made bread every Saturday for the whole week. I would take molasses and mix it with homemade butter, and spread it on a slice of homemade bread.
Drink a glass of raw cow’s milk-cold glass from the freezer. Best snack/treat in the world. LOL
Me too! With the real butter!
Hubby is from Maine. He wants real maple syrup on the bread. I bake bread twice a week in cold weather. Don't bake in warm weather cause I don't want to add more heat to the house. But we joke about our regional preference. Sorghum molasses to me is what his maple syrup is to him.