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Charley

a second "yes". Cook to 220* or do the sheet test. Dip your spoon into the jam

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Joined: Aug 15, 2007

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Posted to Thread #29645 at 8:29 am on May 24, 2017

and tilt the spoon sideways letting the liquid drip off. If it comes off in droplets, it isn't ready. When the drops coalesce and come off as a "sheet", it is ready.


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