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I completely agree with all that. I think the main problem people here had been having was with
the fruit amount. If a reipe calls for chopped or diced fruit, don’t
finely chop or puree it; you’ll have too much fruit for the rest of the
ingredients. That’s why it’s helpful to convert your fruit
volume to weight; if your set is too hard or soft, adjust the weight until you
have a working recipe. Well, one tiny point re: below – jam doesn’t sheet
of the spoon like jelly. When ready, it “looks right” in a
spoon. To get a sense of that, start with a pectin-added recipe that
works for you. When it’s done, spoon some up and look at how it
sets up and fills the spoon. I think it’s distinctive, if hard to
describe, but then again I’ve been putting up produce for a few decades… ~ Stephen From:
nafex-bounces@lists.ibiblio.org [mailto:nafex-bounces@lists.ibiblio.org] On Behalf
Of Lisa D. Ishimuro
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