Dawgluver
Chef Extraordinaire
- Joined
- Apr 12, 2011
- Messages
- 25,033
I've been harvesting my neighbor's rhubarb and have been making sauce and jam. I remember many years ago eating a rhubarb jam that was "jammy" with firm pieces of rhubarb. I haven't been able to duplicate it since, even with either powdered or liquid pectin . Am thinking lemon Jello? Ideas?
Thanks!
Thanks!
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