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	<title>Comments on: Old Fashioned Raspberry Jam</title>
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		<title>By: greathorsegirlly</title>
		<link>https://tastykitchen.com/recipes/canning/old-fashioned-raspberry-jam/?review_page=1#review-34947</link>
		<dc:creator><![CDATA[greathorsegirlly]]></dc:creator>
		<pubDate>Thu, 05 Aug 2010 04:47:32 +0000</pubDate>
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		<description><![CDATA[My absolute favorite raspberry jam!!!!!!!!!]]></description>
		<content:encoded><![CDATA[<p>My absolute favorite raspberry jam!!!!!!!!!</p>
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		<title>By: greathorsegirlly</title>
		<link>https://tastykitchen.com/recipes/canning/old-fashioned-raspberry-jam/comment-page-1/#comment-34946</link>
		<dc:creator><![CDATA[greathorsegirlly]]></dc:creator>
		<pubDate>Thu, 05 Aug 2010 04:46:59 +0000</pubDate>
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		<description><![CDATA[You had me at &quot;old fashoined&quot;.  This is an amazing jam recipe.  It truly does have the true taste of old fashioned raspberry jam.  Have you ever tried it with other types of fruit other than raspberries?]]></description>
		<content:encoded><![CDATA[<p>You had me at &#8220;old fashoined&#8221;.  This is an amazing jam recipe.  It truly does have the true taste of old fashioned raspberry jam.  Have you ever tried it with other types of fruit other than raspberries?</p>
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		<title>By: castal</title>
		<link>https://tastykitchen.com/recipes/canning/old-fashioned-raspberry-jam/comment-page-1/#comment-4246</link>
		<dc:creator><![CDATA[castal]]></dc:creator>
		<pubDate>Thu, 20 Aug 2009 02:42:29 +0000</pubDate>
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		<description><![CDATA[This looks almost exactly the same recipe as my great grandmother taught me and it works quite well.

One thing to mention:
I am at  roughly 5 thousand feet elevation and a substantial temperature difference in gelling exists: instead of 220 degrees F, I only go up to 216.

Along the same lines I have to add more minutes to the jarring part as mentioned in the recipe.]]></description>
		<content:encoded><![CDATA[<p>This looks almost exactly the same recipe as my great grandmother taught me and it works quite well.</p>
<p>One thing to mention:<br />
I am at  roughly 5 thousand feet elevation and a substantial temperature difference in gelling exists: instead of 220 degrees F, I only go up to 216.</p>
<p>Along the same lines I have to add more minutes to the jarring part as mentioned in the recipe.</p>
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	<item>
		<title>By: mom2my2boyz</title>
		<link>https://tastykitchen.com/recipes/canning/old-fashioned-raspberry-jam/comment-page-1/#comment-4204</link>
		<dc:creator><![CDATA[mom2my2boyz]]></dc:creator>
		<pubDate>Wed, 19 Aug 2009 23:12:03 +0000</pubDate>
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		<description><![CDATA[I have made this recipe twice now and it is my all-time favorite raspberry jam recipe!!!! Honestly, I&#039;ve never been a huge raspberry jam fan...until I found this recipe. It&#039;s to die for. You simply MUST try it!  :o)]]></description>
		<content:encoded><![CDATA[<p>I have made this recipe twice now and it is my all-time favorite raspberry jam recipe!!!! Honestly, I&#8217;ve never been a huge raspberry jam fan&#8230;until I found this recipe. It&#8217;s to die for. You simply MUST try it!  :o)</p>
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