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Added July 31, 2006 | Recipe #180006
Showing 1-2 of 2
on September 27, 2009
I made this using Asian Pears so I did not add the water and added 20 minutes to the cooking time. Love the taste!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on February 26, 2008
Very tastey tart jam. Wife loves it. Added a half teaspoon of grated fresh ginger (because I like the taste) and 1/4 dried currents (because I like them). I added about 1/2 teaspoon of "acid blend" right at the end because I wanted it more tart. Acid blend is 50% citric acid, 25% malic acid, and 25% tartaric acid. Make sure you turn the fire down on the last 15 minutes, and stir, as you don't want to burn the batch. This recipe will only make 2 1/2 pints so prepare jars accordingly. Great recipe. Thanks for the submitter and to Ellie Topppeople found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (1672 g)
Servings Per Recipe: 1