Jul 18, 2009 #1 P Puppy Breath Assistant Cook Joined Jun 30, 2007 Messages 34 Location I live right smack-dab in the middle of cajun coun The first batch I made was a little on the runny side. Can I just double the amount of pectin for a firmer product?
The first batch I made was a little on the runny side. Can I just double the amount of pectin for a firmer product?
Jul 18, 2009 #2 Constance Master Chef Joined Oct 17, 2004 Messages 8,173 Location Southern Illiniois Probably, but it sure would taste good over ice cream or as a topping for cake or bread pudding. S'up to you!
Probably, but it sure would taste good over ice cream or as a topping for cake or bread pudding. S'up to you!
Jul 19, 2009 #3 sparrowgrass Head Chef Joined Jun 29, 2004 Messages 1,819 Location Highest point in Missouri Or poured over a ham before baking.
Jul 19, 2009 #4 justplainbill Executive Chef Joined Jan 17, 2007 Messages 4,206 Location Eastern Long Island, New York We prefer preserves that are not too thick or stiff ; For example, they're easier to spread on pancakes
We prefer preserves that are not too thick or stiff ; For example, they're easier to spread on pancakes
Jul 19, 2009 #5 babetoo Chef Extraordinaire Joined Dec 14, 2007 Messages 14,336 Location escondido, calif. near san diego i also would love it on pancakes or french toast