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What size pan did you use? For easiest, fastest jelling a very BROAD pan with . . .

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Posted to Thread #30426 at 8:11 pm on Aug 11, 2018

relatively shallow sides is best. You want the stuff to reduce as fast as possible, and a broad, shallow pan will do this the fastest. If your pan is more narrow/deeper, a smaller (shallower) amount of jam with work MUCH better than a larger (deeper) amount. . .

And I am guessing that Florida is a bit more humid than it is here, so that can have an impact on your jam as well--might take longer to reach jell point.


A Proud "Master Food Preserver San Bernardino County" since 1996!


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