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  1. B

    Jam making

    Used 50-50 fruit to sugar with a few tablespoons of water and lemon juice. Placed the skin and water in a pan and reduced the liquid to a few tablespoons, added to the above ingredients and just brought to the boil and then simmered till setting point 220F
  2. B

    Jam making

    Hi, Anyone an expert in jam making? I have just done a batch of peach jam and it hasn't set for me. Is it possible pouring it back into a pan adding pectin this time and bring it up to setting point again? Will it work & keep? Just thought I'll ask before throwing everything out:sad:
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