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Reply to "please recommend: strawberry jam recipe"
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[quote=Anonymous]I use the recipe on the pectin box, usually! So it is the same one in the Ball canning book - about equal amounts of crushed berries and sugar, plus the pectin. Alice Waters has a really nice recipe for strawberry jam that is long cooked with less sugar, and it essentially dehydrates the jam until it is thick and sticky. It doesn't jell, per se, but it is delicious. It is in her book Chez Pannise Fruit.[/quote]
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