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	<title>Kitchen Jam</title>
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	<link>http://kitchenjam.wordpress.com</link>
	<description>Improv with food</description>
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		<title>Kitchen Jam</title>
		<link>http://kitchenjam.wordpress.com</link>
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		<item>
		<title>On the move&#8230;</title>
		<link>http://kitchenjam.wordpress.com/2009/11/30/on-the-move/</link>
		<comments>http://kitchenjam.wordpress.com/2009/11/30/on-the-move/#comments</comments>
		<pubDate>Mon, 30 Nov 2009 16:16:39 +0000</pubDate>
		<dc:creator>PAS</dc:creator>
				<category><![CDATA[Resources]]></category>

		<guid isPermaLink="false">http://kitchenjam.wordpress.com/?p=335</guid>
		<description><![CDATA[Those of you who&#8217;ve been reading Kitchen Jam since I launched it in August might have been wondering when the next recipes will be posted. Soon, gang &#8211; soon &#8211; and I promise you&#8217;re going to enjoy what I&#8217;ve got in mind for December! But this weekend instead of writing posts, I was building websites [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=kitchenjam.wordpress.com&amp;blog=8987492&amp;post=335&amp;subd=kitchenjam&amp;ref=&amp;feed=1" width="1" height="1" />]]></description>
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		<slash:comments>0</slash:comments>
	
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			<media:title type="html">Gaelen</media:title>
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		<item>
		<title>Shared Jam: Bounty in a recipe exchange</title>
		<link>http://kitchenjam.wordpress.com/2009/11/27/shared-jam-bounty-in-a-recipe-exchange/</link>
		<comments>http://kitchenjam.wordpress.com/2009/11/27/shared-jam-bounty-in-a-recipe-exchange/#comments</comments>
		<pubDate>Fri, 27 Nov 2009 22:52:33 +0000</pubDate>
		<dc:creator>PAS</dc:creator>
				<category><![CDATA[Jam & Jelly Recipes]]></category>
		<category><![CDATA[Resources]]></category>
		<category><![CDATA[Jams  Jellies  and Preserves]]></category>

		<guid isPermaLink="false">http://kitchenjam.wordpress.com/?p=330</guid>
		<description><![CDATA[I didn&#8217;t find out about Under the High Chair&#8217;s Virtual Jam Swap in a straight-line kinda way. I was reading my latest Foodbuzz headlines, and saw a new post called Jam Swap from Coco Bean, a blog from the Montreal food improv team of Ian and Christie. Seems they&#8217;d discovered that canning &#8211; at first [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=kitchenjam.wordpress.com&amp;blog=8987492&amp;post=330&amp;subd=kitchenjam&amp;ref=&amp;feed=1" width="1" height="1" />]]></description>
		<wfw:commentRss>http://kitchenjam.wordpress.com/2009/11/27/shared-jam-bounty-in-a-recipe-exchange/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
	
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			<media:title type="html">Gaelen</media:title>
		</media:content>

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			<media:title type="html">71370-Jars of Jams</media:title>
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		<title>Improv: How to jerky a turkey</title>
		<link>http://kitchenjam.wordpress.com/2009/11/24/improv-how-to-jerky-a-turkey/</link>
		<comments>http://kitchenjam.wordpress.com/2009/11/24/improv-how-to-jerky-a-turkey/#comments</comments>
		<pubDate>Tue, 24 Nov 2009 22:50:21 +0000</pubDate>
		<dc:creator>PAS</dc:creator>
				<category><![CDATA[Gaelen&#039;s Kitchen Notes]]></category>
		<category><![CDATA[AltonBrown]]></category>
		<category><![CDATA[Food Network]]></category>
		<category><![CDATA[jerky]]></category>
		<category><![CDATA[Next Iron Chef]]></category>
		<category><![CDATA[overcooked]]></category>
		<category><![CDATA[Thanksgiving]]></category>
		<category><![CDATA[turkey]]></category>

		<guid isPermaLink="false">http://kitchenjam.wordpress.com/?p=322</guid>
		<description><![CDATA[This was not the post I intended for today. However, the picture of my poor 12-lb. turkey, left to roast in its 325 deg. F. oven for two hours too long was too priceless to ignore. I put my properly thawed turkey into its roaster, filled with sage and lemon halves. I woke to Alton [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=kitchenjam.wordpress.com&amp;blog=8987492&amp;post=322&amp;subd=kitchenjam&amp;ref=&amp;feed=1" width="1" height="1" />]]></description>
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		<slash:comments>6</slash:comments>
	
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			<media:title type="html">Gaelen</media:title>
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			<media:title type="html">jerkyturkey</media:title>
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		<title>Thanksgiving Jam: Cranberries</title>
		<link>http://kitchenjam.wordpress.com/2009/11/15/thanksgiving-jam-cranberries/</link>
		<comments>http://kitchenjam.wordpress.com/2009/11/15/thanksgiving-jam-cranberries/#comments</comments>
		<pubDate>Mon, 16 Nov 2009 01:23:34 +0000</pubDate>
		<dc:creator>PAS</dc:creator>
				<category><![CDATA[Jam & Jelly Recipes]]></category>
		<category><![CDATA[blood orange]]></category>
		<category><![CDATA[Cranberry]]></category>
		<category><![CDATA[jam]]></category>

		<guid isPermaLink="false">http://kitchenjam.wordpress.com/?p=318</guid>
		<description><![CDATA[Image by xymox via Flickr My grandfather used to say tomatoes overproduce so that we could save some for February (by canning, of course!)  As the produce aisles in the local stores fill up with fixin&#8217;s for Thanksgiving, I hear my grandfather&#8217;s voice. Only this time, we&#8217;re talking about the bushels of cranberries, and how [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=kitchenjam.wordpress.com&amp;blog=8987492&amp;post=318&amp;subd=kitchenjam&amp;ref=&amp;feed=1" width="1" height="1" />]]></description>
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		<slash:comments>4</slash:comments>
	
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			<media:title type="html">Gaelen</media:title>
		</media:content>

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			<media:title type="html">Cranberry Field</media:title>
		</media:content>

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		<title>Delaware State Fair Jam: Canning &amp; preserving results</title>
		<link>http://kitchenjam.wordpress.com/2009/11/09/delaware-state-fair-jam-canning-preserving-results/</link>
		<comments>http://kitchenjam.wordpress.com/2009/11/09/delaware-state-fair-jam-canning-preserving-results/#comments</comments>
		<pubDate>Mon, 09 Nov 2009 04:25:12 +0000</pubDate>
		<dc:creator>PAS</dc:creator>
				<category><![CDATA[Competitions]]></category>
		<category><![CDATA[canning]]></category>
		<category><![CDATA[Delaware State Fair]]></category>
		<category><![CDATA[jam]]></category>
		<category><![CDATA[pickles]]></category>
		<category><![CDATA[preserving]]></category>

		<guid isPermaLink="false">http://kitchenjam.wordpress.com/?p=314</guid>
		<description><![CDATA[Here are the shout-outs to all of the canners, preservers and jam-makers who were recognized at this year&#8217;s Delaware State Fair during its July 23 &#8211; August 1, 2009. The .pdf of the official is at the Deleware State Fair site, and this link. Next year&#8217;s Delaware State Fair will be open from July 22 [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=kitchenjam.wordpress.com&amp;blog=8987492&amp;post=314&amp;subd=kitchenjam&amp;ref=&amp;feed=1" width="1" height="1" />]]></description>
		<wfw:commentRss>http://kitchenjam.wordpress.com/2009/11/09/delaware-state-fair-jam-canning-preserving-results/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
	
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			<media:title type="html">Gaelen</media:title>
		</media:content>

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			<media:title type="html">The Delaware state seal.</media:title>
		</media:content>

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		<title>Can-o-rama jam #2: Pear honey, pure and simple</title>
		<link>http://kitchenjam.wordpress.com/2009/11/01/can-o-rama-jam-2-pear-honey-pure-and-simple/</link>
		<comments>http://kitchenjam.wordpress.com/2009/11/01/can-o-rama-jam-2-pear-honey-pure-and-simple/#comments</comments>
		<pubDate>Sun, 01 Nov 2009 15:30:45 +0000</pubDate>
		<dc:creator>PAS</dc:creator>
				<category><![CDATA[Jam & Jelly Recipes]]></category>
		<category><![CDATA[Balsamic vinegar]]></category>
		<category><![CDATA[Bosc]]></category>
		<category><![CDATA[jam making]]></category>
		<category><![CDATA[Pear]]></category>
		<category><![CDATA[recipe]]></category>

		<guid isPermaLink="false">http://kitchenjam.wordpress.com/?p=308</guid>
		<description><![CDATA[They are the last pears of the season &#8211; Boscs, juicy and sweet. Their perfume called to me from the far end of the farm stand. They were unblemised, slightly yielding to a gentle squeeze but not yet bruised, still firm enough to eat out-of-hand and not yet ready to be stewed into pear butter. [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=kitchenjam.wordpress.com&amp;blog=8987492&amp;post=308&amp;subd=kitchenjam&amp;ref=&amp;feed=1" width="1" height="1" />]]></description>
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		<slash:comments>5</slash:comments>
	
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			<media:title type="html">Gaelen</media:title>
		</media:content>

		<media:content url="http://upload.wikimedia.org/wikipedia/commons/thumb/e/ef/BoscPears.jpg/300px-BoscPears.jpg" medium="image">
			<media:title type="html">Bosc Pears, from Portland Farmers Market</media:title>
		</media:content>

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		<title>North Carolina State Fair Jam: 2009 jam &amp; canning results</title>
		<link>http://kitchenjam.wordpress.com/2009/10/28/north-carolina-state-fair-jam-2009-jam-canning-results/</link>
		<comments>http://kitchenjam.wordpress.com/2009/10/28/north-carolina-state-fair-jam-2009-jam-canning-results/#comments</comments>
		<pubDate>Wed, 28 Oct 2009 05:54:19 +0000</pubDate>
		<dc:creator>PAS</dc:creator>
				<category><![CDATA[Competitions]]></category>
		<category><![CDATA[competition]]></category>
		<category><![CDATA[jam]]></category>
		<category><![CDATA[Jams  Jellies  and Preserves]]></category>
		<category><![CDATA[North Carolina State Fair]]></category>
		<category><![CDATA[results]]></category>

		<guid isPermaLink="false">http://kitchenjam.wordpress.com/?p=289</guid>
		<description><![CDATA[Image by themaxsons via Flickr The North Carolina State Fair finishes its October 15-25 2009 run in Raleigh, North Carolina with the following jam-making and preserving results from the official state fair website. The fair features over 200 jam, preserves, marmalade, canning and junior competitor canning and preserving categories. http://www.ncstatefair.org/2009/General/index.htm Results appear here. I would [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=kitchenjam.wordpress.com&amp;blog=8987492&amp;post=289&amp;subd=kitchenjam&amp;ref=&amp;feed=1" width="1" height="1" />]]></description>
		<wfw:commentRss>http://kitchenjam.wordpress.com/2009/10/28/north-carolina-state-fair-jam-2009-jam-canning-results/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
	
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			<media:title type="html">Gaelen</media:title>
		</media:content>

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			<media:title type="html">NCStateSeal</media:title>
		</media:content>

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		<title>Double Jam: Pears two (more) ways</title>
		<link>http://kitchenjam.wordpress.com/2009/10/25/double-jam-pears-two-more-ways/</link>
		<comments>http://kitchenjam.wordpress.com/2009/10/25/double-jam-pears-two-more-ways/#comments</comments>
		<pubDate>Mon, 26 Oct 2009 02:18:21 +0000</pubDate>
		<dc:creator>PAS</dc:creator>
				<category><![CDATA[Jam & Jelly Recipes]]></category>
		<category><![CDATA[Jams  Jellies  and Preserves]]></category>
		<category><![CDATA[Pear]]></category>
		<category><![CDATA[pear butter]]></category>
		<category><![CDATA[vanilla]]></category>

		<guid isPermaLink="false">http://kitchenjam.wordpress.com/?p=299</guid>
		<description><![CDATA[Image via Wikipedia In central NY, pears are a transitional fruit &#8211; hardy enough to grow in home gardens on special cultivars, but with fruits too fragile to &#8216;hold&#8217; in cold cellars like apples. They come into the market in October, but are soon replaced by apples, and then citrus and imported melons. Last week, [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=kitchenjam.wordpress.com&amp;blog=8987492&amp;post=299&amp;subd=kitchenjam&amp;ref=&amp;feed=1" width="1" height="1" />]]></description>
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		<slash:comments>1</slash:comments>
	
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			<media:title type="html">Gaelen</media:title>
		</media:content>

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			<media:title type="html">A colour plate from The Pears of New York (192...</media:title>
		</media:content>

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		<title>More Online Jam: How-to-can videos</title>
		<link>http://kitchenjam.wordpress.com/2009/10/21/more-online-jam-how-to-can-videos/</link>
		<comments>http://kitchenjam.wordpress.com/2009/10/21/more-online-jam-how-to-can-videos/#comments</comments>
		<pubDate>Wed, 21 Oct 2009 10:40:10 +0000</pubDate>
		<dc:creator>PAS</dc:creator>
				<category><![CDATA[Resources]]></category>
		<category><![CDATA[Canning and Freezing]]></category>
		<category><![CDATA[Cooking]]></category>
		<category><![CDATA[Home]]></category>
		<category><![CDATA[jam making]]></category>
		<category><![CDATA[preserving]]></category>

		<guid isPermaLink="false">http://kitchenjam.wordpress.com/?p=293</guid>
		<description><![CDATA[Image by upturnedface via Flickr &#8216;Net searches turn up the most amazing things. Yesterday, searching for a more refined method for drying my overabundant herb harvest, I wandered into CanningUSA &#8212; a site which offers recipes, how-to videos and podcasts, and lots of very specific canning information. No longer do novice canners need to plow [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=kitchenjam.wordpress.com&amp;blog=8987492&amp;post=293&amp;subd=kitchenjam&amp;ref=&amp;feed=1" width="1" height="1" />]]></description>
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		<slash:comments>1</slash:comments>
	
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			<media:title type="html">Gaelen</media:title>
		</media:content>

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			<media:title type="html">Caning Apple Pie Filling</media:title>
		</media:content>

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		<title>Condiment Jam: Homemade mustard update</title>
		<link>http://kitchenjam.wordpress.com/2009/10/19/condiment-jam-homemade-mustard-update/</link>
		<comments>http://kitchenjam.wordpress.com/2009/10/19/condiment-jam-homemade-mustard-update/#comments</comments>
		<pubDate>Mon, 19 Oct 2009 10:37:18 +0000</pubDate>
		<dc:creator>PAS</dc:creator>
				<category><![CDATA[Pickles, Salsas, Condiments]]></category>
		<category><![CDATA[Balsamic vinegar]]></category>
		<category><![CDATA[Condiments]]></category>
		<category><![CDATA[Martha Stewart]]></category>
		<category><![CDATA[mustard]]></category>
		<category><![CDATA[red wine]]></category>
		<category><![CDATA[roasted garlic]]></category>
		<category><![CDATA[Wine]]></category>

		<guid isPermaLink="false">http://kitchenjam.wordpress.com/?p=285</guid>
		<description><![CDATA[Image by foodistablog via Flickr It&#8217;s finally MUSTARD! After two patient days (patience isn&#8217;t always my strong suit), it was finally time to take the great mustard experiment to the next level. I&#8217;d been soaking a combination of dark and white mustard seeds in red wine (a chardonnay and merlot blend), red wine &#38; balsamic [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=kitchenjam.wordpress.com&amp;blog=8987492&amp;post=285&amp;subd=kitchenjam&amp;ref=&amp;feed=1" width="1" height="1" />]]></description>
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		<slash:comments>1</slash:comments>
	
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			<media:title type="html">Gaelen</media:title>
		</media:content>

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