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All due respect to David (and I think I looked at that recipe), when I make

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Joined: Aug 15, 2007


Posted to Thread #29645 at 12:32 pm on May 27, 2017

jams with no pectin I use equal amounts of fruit and sugar. And use no more than 4 cups to 4 cups. The jelling process is a chemical bond between the sugar and fruit and one thing I have learned is that recipes don't "double" well. I don't know if that would make any difference or not.

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