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I have found that jam made in mid-winter from frozen fruit is just as tasty as made from fresh, but the combination of frozen fruit and drier winter air requires some small adjustments to the summer recipe unless you use a thermometer. My wife likes to use the dripping off of a large spoon to test readiness to can, but in winter that happens at a lower pot temperature, and the resulting jam is a little too soft (if you want firm jam), so use a thermometer. Jim Diane wrote"
Jim Nottke Pfafftown, NC |
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