peachfuzz
fuzzy member
I have made three recipes where my jams haven't set. I am wondering if my pectin is the problem? I've had success with these recipes before.
I'm just going to use these runny jams as sauces, but am wondering if there is a way to remedy a jam that hasn't set?
Could I redo it all by adding a fresh batch of prepared pectin? If I double up the "bad" pectin, will that work?
peachfuzz
I'm just going to use these runny jams as sauces, but am wondering if there is a way to remedy a jam that hasn't set?
Could I redo it all by adding a fresh batch of prepared pectin? If I double up the "bad" pectin, will that work?
peachfuzz