Oceanwatcher
Assistant Cook
I am sure this has been discussed before, but my first language is not Englsih and I am a little lost regarding what to search for.
Some weeks ago I made some strawberry jamThe taste is great, the color is great, but it is just a little too thin.
Here in Brazil, it is hard to find anything that you usually would use to thicken jam (pektin?), so I am looking for good tips to thicken it in a natural way. What are the tricks you use to make sure you get the right consistency of your jam?
I also made mango with cardamom and that turned out absolutely perfect. It could be that the strawberries were too ripe although there were many of them that were still a bit yellow/white.
Some weeks ago I made some strawberry jamThe taste is great, the color is great, but it is just a little too thin.
Here in Brazil, it is hard to find anything that you usually would use to thicken jam (pektin?), so I am looking for good tips to thicken it in a natural way. What are the tricks you use to make sure you get the right consistency of your jam?
I also made mango with cardamom and that turned out absolutely perfect. It could be that the strawberries were too ripe although there were many of them that were still a bit yellow/white.