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Kirsty Shelley's avatar

Hey M & M,

I'm confused on the amount of sugar! Is it supposed to be "1 3/4 pounds of sugar, about 3 cups"?

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Bad Manners's avatar

damn me and my dumb typos, i meant a pound. sigh. glad you could crack my code lol

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Kirsty Shelley's avatar

Happens to the best of us, lol! Personally, it happens to me all the time, on paper and out loud. Is there a word for when you make a typo while talking?🤷🏻😂😂 Can't wait to try this!

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Bethany's avatar

I came here to ask the same question.

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Penny Reid's avatar

Also confused about the amount of sugar!

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Alisa's avatar

What is the minimum amount of sugar that you can use in these jams? You seem to consistently recommend 3 cups in this series for 2 pints of jam. Would 2 cups work? Would 1 cup work? How much sugar is needed for it to act as a preservative?

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Bad Manners's avatar

the sugar is a thickener and a preservative so its gonna depend a on the fruit. you might be able to get away with 2 cups if you're using a fruit with a good amount pectin then you should be fine but with only 1 cup of sugar you're basically going to end up with a fruity soup.

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Bethany's avatar

Have you all tried or tested these jam recipes in a water bath canner? I have a small fridge and can most of the preserves I make. Thanks!

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Bad Manners's avatar

they've all canned well for me aside from the one Im posting this coming weekend. otherwise it shouldnt be a problem

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