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In the discussion thread: Cookies and Jam. (or Jelly) [View all]

Response to grasswire (Reply #2)

Mon Dec 1, 2014, 10:07 AM

3. We get the same consistency when we put in too much pectin.

Putting in roughly half again the pectin the Ball recipes for jam call for gives you a really thick, almost rubbery consistency similar to the sticks. But there's probably a recipe out there to give an exact ratio.

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Arrow 4 replies Author Time Post
Erich Bloodaxe BSN Nov 2014 OP
NJCher Nov 2014 #1
Erich Bloodaxe BSN Dec 2014 #4
grasswire Nov 2014 #2
LineLineNew Reply We get the same consistency when we put in too much pectin.
Erich Bloodaxe BSN Dec 2014 #3
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