pizzaman5000 posted:

How do i do this without paypal i don't know how to make it work

ephex posted:

why don't you want to use paypal?

pizzaman5000 posted:

All sorted now, thanks

Thirteenth Step posted:

I put my username in my paypal message thing when I sent money did it work!?

Pissflaps posted:

Hmm I don't see Teesside in that list?

Suqit posted:

You are represented as England.

Got a bunch this morning, yes Carrier including yours

Thirteenth Step posted:

$6969? That'd be some win.

Didn't realise we had so many Welsh in TRP so that's interesting.

Great total though, that's like an average of $50 a person pretty much.

I Feast On Dogshit posted:

$3003 would sort of look like boob. I think that's achievable.

Also, is it worth keeping donations open till the end of the month? I'd like to donate but this month has been a nightmare, so I was kinda hoping to hold off until pay day at the end of the month.

Sanskrit Scat posted:

Ahahaha comeback ON

Sanskrit Scat posted:

That's amazing. Everyone take a bow.

Bape Culture posted:

He won't come back from this...

Red Star Baldgreg posted:

lol he honestly would have laughed at this

Taff posted:

Is that Pissflaps search tool for PWM still active? Can someone find his jam recipie? I had it bookmarked for ages as I kept trying to find jars like his and I'd like to make it.

Sent in my donation, took me a few attempts as Paypal kept saying it was having an issue so let me know if it doesnt show Suqit. Please dont put me down as English on the list

GOM posted:

As luck would have it, I made some more of the Raspberry Ginger Lime jam yesterday and will share with you the recipe/method.

First, you will need jars. For this recipe, get half pint Elite Ball jars, which you can get at Target for around $5 for 4 jars.

Then get 2 pounds of raspberries. Mash the raspberries in a bowl, mix in 1/2 cup of sugar. Cover and refrigerate for one day.

You need to sterilize the jars; take the lids and rings off and boil them as shown here:



Put the raspberries into a cooking pot and bring to a boil over a low heat, while stirring. Here is what it looks like when you start:



As it comes to a boil, the color begins to change:



In the background you see that I've started to warm the lids.



You need to do this so that the rubber will be malleable and make a good seal.

Remove the jars from the boiling water and prepare to put the cooked jam into the jars; here you can see that I've put my funnel into one of the jars:



When the raspberries start to thicken, add 1/4 teaspoon minced ginger and a tablespoon of lime juice. Adjust with more sugar or lime juice according to taste; yesterday I added another 1/2 cup of sugar and that was all that was required.

Here is what it looks like just before transfer to the jars:



You can see that it is much darker than when we began.

So, fill the jars!





Now you will need to process the jars. This finishes the jam and will create an airtight seal, preserving the jam.





Boil the filled jars for 10 minutes. Remove from the water and let cool.

As the jars cool, you will hear the lids "ping." This indicates you have a good seal; you can also check when the jars are fully cooled by pressing the center of the lid. If there is any give in the lid, you didn't get a good seal, so open and use immediately. Otherwise, the jam should be good for use up to 24 months later.

However, this stuff is so good you will never make it that long without opening all you made.

Edit:

This is the finished product:

Total Meatlove posted:

I had it saved because I fancied making some. It looks tasty.

Also have you got me down as Wales

Total Meatlove posted: