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re: temperature fruit syrup will be the consistancy of honey

Misc.
I don't have an exact temperature. The only information I can provide is that it will be below 220 degrees at sea level. At 220 degrees it turns into jelly. Mostly it is just getting to the consistency you like for the fruit syrup.
I use a different recipe for syrups that uses commercial pectin added.

MsgID: 205492
Shared by: Linda Lou, WA
In reply to: ISO: does anyone know at what tempature fruit...
Board: Canning and Preserving at Recipelink.com
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