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Strawberry Jam
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<blockquote data-quote="Metabolism_Boss" data-source="post: 1968476" data-attributes="member: 407045"><p>How are you going to keep your jam? As the sugar is the epreservative in normal jam recipes, I would suggest making small quantities to keep in the fridge. Gelatine would set your jam, but you might need to experiment to get the right level of gelling. When you make the jam, add some lemon juice to acidify it slightly to help keep down any microorganisms and then eat it within a few weeks.</p></blockquote><p></p>
[QUOTE="Metabolism_Boss, post: 1968476, member: 407045"] How are you going to keep your jam? As the sugar is the epreservative in normal jam recipes, I would suggest making small quantities to keep in the fridge. Gelatine would set your jam, but you might need to experiment to get the right level of gelling. When you make the jam, add some lemon juice to acidify it slightly to help keep down any microorganisms and then eat it within a few weeks. [/QUOTE]
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