When Jam Goes Sugary
Dear Aunt Daisy, One cause of pear ginger, or other preserves, becoming sugary /is the undissolved sugar left from the overnight standing of fruits and sugar. Melon jam is a frequent offender! If less sugar than the recipe says is added to fruit when standing overnight, ‘and it is stirred to help it to dissolve, I think it may make a difference. I have found it to be so, and I was told by an old Swedish woman who knew a great deal about such. things.
E.R.
D.
Manurewa.
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https://paperspast.natlib.govt.nz/periodicals/NZLIST19531009.2.48.2.4
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New Zealand Listener, Volume 29, Issue 743, 9 October 1953, Page 23
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93When Jam Goes Sugary New Zealand Listener, Volume 29, Issue 743, 9 October 1953, Page 23
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