I am an award-winning canner, and I still have to constantly reset jams and jellies. I have shortened the entire process to under 3 minutes!
The original recipe is a Strawberry/Cranberry/Orange/Gran Marnier jam. This recipe only called for 4 cups of sugar, but I have seen this recipe call for much more, so my prognosis was to add a whole cup of sugar, boil, and add another package of liquid pectin, since the original only called for one.
Worked like a charm!
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Негізгі бет How to reset jam that didn't set properly
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