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| 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. |
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| No reason I know of why it wouldn't be safe, just slice it with a knife and call it fig pate'. :) You can always stir in a little apple juice after opening the jar to thin it down some. Murphy will get you every time! Dave |
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| Thanks Dave. I opened a jar yesterday and I was surprised. It wasn't as thick as I thought it would be. I piled some on buttered toast and it was delicious! My wife said it's perfect and that my Mother-in-law gets the rest! That's OK, since I have put up more, with less pectin. |
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- Posted by lpinkmountain 5b/6a border PA (My Page) on Wed, Sep 3, 14 at 14:29
| As far as I recall, pectin's thickening abilities are not proportional. Sometimes I use the whole packet and STILL get runny jam! |
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