Pectin Boo Boo with fig preserves
I was making some fresh fig preserves last night. Using the nchfp recipe. I only had enough for a quart,the recipe calls for 3 quarts so I divided the recipe by 1/3.
I was going to add just a tiny bit of pectin, "eyeball" about a 1/2 teaspoon to thicken it a little. My wife had complained that it wasn't thick enough last year.
I was just going to shake a little straight from the box as I stirred. Murphy's law got me! The whole box full dumped! Note to self, never give Murphy a chance, measure away from the pot!
I went ahead and processed it in pint jars, per recipe. I think I have fig marmalade now.
I'm guessing it will be safe? What about taste and storage?
I guess I can always use it on some meat as a marinade.