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Thank You: Temp fruit syrup wil turn to honey consistancy

Misc.
Thank You Linda Lou
knowing at what temp it will set to jell helps I don't want it to jell. I would be willing to try pectin if I knew how much to put in. Do you have an idea? Thank you Elaine, GA
MsgID: 205503
Shared by: Elaine Georgia
In reply to: re: temperature fruit syrup will be the ...
Board: Canning and Preserving at Recipelink.com
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