Canned the peach preserves, it was a syrup consistency. Should it thicken up more as it cools? TIA
Made jalapelo jelly (with pectin) that NEVER set up... although I followed recipe to the T. Though not jelly, was totally great as a glaze to chicken and pork. If your peach stuff doesn't thicken up... picture it over pancakes or waffles... with lots of butter!!
If it doesn't set up, you can recook it. With preserves, I don't use pectin...just cook until as thick as I want it.
Does this hat make my butt look big?
|Powered by Social Strata|