[Zacharie1]

Proud founding species of "No Form Left Behind"
Make sure to mark the main thread!

Parrapups, or Parras, are an omnivorous, aviary quadrupedal species that originated from tropical areas, but after they were domesticated, they gained more levels of fur and different beaks. All parras spend a lot of time cleaning themselves, and preening their feathers if they have wings. Parras come with a variety of tails and beaks, but good luck finding one that does! Having a large gene pool Parras also have the chance to show some mutations. They come in a large variety of colors including bright neons and dull greys. All parras are a very social in some way and love to whistle, sing, and chatter to others- Parra or not!

Code: Select all

Name:
Gender:
What flavor of jelly would this Parra be:
One extra:

Ends February 28th

[DelightfulMelon]

Name: Iria
Gender: Female
What flavor of jelly would this Parra be: Cherry Lime
One extra: wip

[❌ DYNAMIGHT ❌]

mark for my life <3

[Captain Chomp]

Mark-!!!!!

[Incubo]

Name:
Gender:
What flavor of jelly would this Parra be:
One extra:

Markkk

[Bleating Ram]

Name:
Gender:
What flavor of jelly would this Parra be:
One extra:

Possible reserve

[reanimator]

Name: Lucy
Gender: Female
What flavor of jelly would this Parra be: Strawberry/Banana
One extra: wip

[dr. pupper]

Name: Pomona
Gender: female
What flavor of jelly would this Parra be: pineapple

Pomona's pineapple jelly recipe!

makes 4-5 jars

ingredients and equipment

One 20-ounce can of crushed pineapple
3 tablespoons of lemon juice
about 3.5 cups of dry sugar
One packet of Pectin

Jar funnel
Jar grabbers
1 large pot
Some large spoons and ladles
1 canner
some ball jars
Lids, to close the jars
Rings, to secure the lid to the jar
Lid lifter (optional)

directions

step 1: gather the ingredients

Step 2: get the jars and lids washed
dishwasher is fine for jars, and for lids you put them into a pan/pot of boiling water. (You can use the lid lifter to get them out)

step 3: mix the pineapple and pectin
Mix the pectin with 1/4 cup of the sugar, so it doesn't clump up.
Stir the pectin/1/4 cup sugar mixture into the chopped fruit/pineapple. Put the mix in a big pot and put it on the stove.
(You might want to add another half packet of pectin if you don't want it to be runny, but pineapple itself is pretty thick so you can just try to figure out what you want to do with it!)
(Tip: you can use the no-sugar pectin, but it might be runnier than you'd like. Maybe try the low-sugar pectin.)

Step 4: bring to a boil.

Step 5: add the sugar and return to a full boil.
Add the remaining sugar (about 3.25 cups) and bring the mixture back to a boil. Once it hits a full, rolling boil, stir and boil for 1 minute.

Step 6 - Fill the jars and put the lid and rings on.
Fill them to within ¼-inch of the top, wipe any spilled jam off the top, seat the lid and tighten the ring around them. Then put them into the boiling water canner; jar tongs are really useful here.

Step 7 - Process the jars in the boiling water bath.
Keep the jars covered with at least 2 inches of water. Keep the water boiling. Boil them for about 5 minutes (5 to 15, depending on where you are)

Step 8: Admire your finished work!
Lift the jars out of the water and let them cool without touching or bumping them in a draft-free place (usually takes overnight). You can then remove the rings if you like, but if you leave them on, at least loosen them quite a bit, so they don't rust in place due to trapped moisture. Once the jars are cool, you can check that they are sealed verifying that the lid has been sucked down. Just press in the center, gently, with your finger. If it pops up and down (often making a popping sound), it is not sealed. If you put the jar in the refrigerator right away, you can still use it. Some people replace the lid and reprocess the jar, then that's a bit iffy. If you heat the contents back up, re-jar them (with a new lid) and the full time in the canner, it's usually okay.
It may take up to two weeks for the jam to set and thicken up. It will be runny until then!
Once cooled, they're ready to store. I find they last about 18 months. After that, the get darker in color and start to get runny. They still seem safe to eat, but the flavor is bland. So eat them in the first 12 to 18 months after you prepare them! (To remember, write the date you made them on a piece of paper and tape them to the jar; that way you can remember when they're still fresh.)

x

[valour]

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dropping out

[duskze]

Congratulations to the winner!