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Nutrition facts are kinda screwy. Serving size 259grams??? That seems a bit high. Anyone know what the facts would be for 1 tsp serving size???
We've adjusted the serving size to a more reasonable portion size. 1 tsp sounds awfully small for a single serving, 1 tablespoon might be more reasonable.
When you have as many food allergies as I do it's worth a few extra calories! You can curve the calories by using demerdemerera sugar and fresh fruit that you pick and freeze. Less chemicals that way too!
2 pounds of suger????
Im using 1 and thats already quite sweet. The pectine in the apple and lemon juice will help set the jam and you wont get the crazy caramel taste instead of fruit.
Too much sugar... suggest zero sugar...
Then you won't have jam, only fruit puree.
Too much sugar... suggest zero sugar... or little honey to add
That's a lot of sugar I added one cup was plenty
What is “warmed sugar “?
Warm the sugar in the oven, self explanatory I would have thought!
Why do we need to warm the sugar as in how does it affect the process? How long do you keep it in the oven and at what temperature?
Chef here, it's basically just you don't want your jam dropping in temperature so you hear the sugar to keep the temperature up
Jam recipes are usually around a pound of fruit to a pound of sugar anyway but I agree sometimes too much sugar will overpower the strawberries .
Why two cups of water ??? After well over an hour mine still never reached setting point. Wish i had used no.2 recipe. No water. Apples and strawberries dont need it.
How many quarts does a recipe make?