Would You Wear It - Hearts

Happy Saturday, ladies!  Welcome to Would You Wear It – Hearts?

Today, Jennifer and I have fashion displays for you to consider if you would or would not wear.

Please tell us what you think of the clothing on our displays, and explain in helpful, constructive ways if you would or would not wear.

The comments are really helpful to others.

Would You Wear It - hearts

I went in several stories last week and “hearts” were in most places. So, I have given you two with hearts…and one heartless (LOL).  So, tell us……..






Lemon Jam by Iris

Last week, I shared recipes from my friend Iris, and mentioned in a comment she had given me some lemon jam.  Cindy quickly requested the recipe.

So here is what Iris calls, Sunshine in a Jar….and I agree…it is very vibrant and delicious…beginning with a note from Iris!

I adore lemony desserts. I also enjoy orange marmalade. But I only discovered lemon jam when I visited a French bakery.

After making it at home, I have to ask myself now, why isn’t lemon jam a bigger deal? It should be!

Making lemon jam or marmalade is a two-day process. On the first day, you slice the lemons and soak them in water overnight to soften the peel and help release the pectin required for setting the jam. After soaking for about 12 hours, you cook the fruit and add the sugar.

Because making marmalade requires using the entire fruit including peel, it’s important you use organic or homegrown Meyer lemons. Not only are Meyer lemons sweeter, you’ll want to avoid any chemicals used in growing the fruit.

You only need three ingredients to make lemon jam: Lemons, water, and plain old white sugar. The most tedious part of making this is removing every. single. seed.

The payoff is a jar of pure sunshine spooned onto your toast, in your yogurt, or used to glaze your next ham or cake.


6 cups chopped lemons (about 12-16 lemons, depending on size)

6 cups water

6-8 cups sugar (depends on your taste and tartness of the lemons)

Iris lemon jam cooking

  1. Thoroughly wash the lemons and remove any stems. Thinly slice or chop the lemons and remove any seeds.
  2. Place the lemon slices in a non-reactive bowl. Add 6 cups of water, cover the bowl, and leave the lemons to stand overnight.
  3. Put the lemons and water into a large, non-reactive saucepan. Over medium-high heat, bring the fruit and water to the boil. Boil for approximately 15-20 minutes or until the lemon peel is tender, stirring occasionally. It is important to cook the peel until it is tender before you add the sugar. Once you add the sugar the peel will no longer soften.
  4. Meanwhile, sterilize your jam jars and lids (either in the oven on a baking sheet or in a pot of boiling water).
  5. Add the sugar and stir well to dissolve it. After dissolving the sugar, return the fruit to the boil, stir occasionally and skim to remove any foam. After adding the sugar, completely dissolve it before bringing the mixture back to the boil. If there are big chunks of peel at this point, you can always use an immersion blender to chop the pieces down further. Keep some small chunks, though, for texture.
  6. Continue to stir until the lemon jam reaches the setting point, about 20 or so minutes. Your jam has reached setting point when the temperature reaches 220 degrees F. Don’t overcook it! You want the jam to turn a deeper golden color, not dark brown. (You can also put a plate in the freezer and spoon some jam on it. Wait a few minutes, then push it with a spoon, if the jam “wrinkles,” it’s set.)
  7. Take the mixture off the heat and let the marmalade stand for about 10 minutes. This will help evenly distribute the fruit throughout the jars. Carefully ladle the lemon jam into the heated, sterilized jars and let cool on your counter. You should hear the lids “snap” as the jars seal.

Thanks to Iris for all of these amazing recipes…she has one more for us especially for February!

Make sure you go over to A Well Styled Life and leave your thoughts on Jennifer’s display.   Tell us what you think of mine….remember the Shopping links at the top of the page that support this blog…and always…


By Pamela Lutrell


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