tag:blogger.com,1999:blog-3495045335016884781.post8050993949265618074..comments2023-07-29T10:48:08.155-05:00Comments on citivolus sus: Tangerine & Lime MarmaladeJjhttp://www.blogger.com/profile/07296721751577353993noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-3495045335016884781.post-251824250991670182013-01-18T08:55:57.171-06:002013-01-18T08:55:57.171-06:00If you use Agar Agar you only need half the amount...If you use Agar Agar you only need half the amount of sugar when making jams. For 500 grams of fruit, add 250-300 grams sugar plus 1 teaspoon Agar Agar. You may have to store the jam in the fridge once opened, but it usually gets used so fast this is not a problem.Amandanoreply@blogger.comtag:blogger.com,1999:blog-3495045335016884781.post-52145944233394420802010-02-03T18:57:39.570-06:002010-02-03T18:57:39.570-06:00Libby --- hey -- thanks for the idea about the see...Libby --- hey -- thanks for the idea about the seeds. Isn't it interesting the things that help set jams/jellies... The sugar was truly impressive, but it does taste pretty nifty. JjJjhttps://www.blogger.com/profile/07296721751577353993noreply@blogger.comtag:blogger.com,1999:blog-3495045335016884781.post-88060737314325147232010-01-23T15:42:11.513-06:002010-01-23T15:42:11.513-06:00I agree that looking at mounds of sugar when you&#...I agree that looking at mounds of sugar when you're making preserves can be kind of disturbing/breathtaking! But I usually just dump it in, because I've had setting troubles when I reduce the amount of sugar. (Truthfully, I've had <a href="http://cafelibby.blogspot.com/2006/08/i-can-can-peach-preserves.html" rel="nofollow">setting troubles</a> even when I add the whole amount of sugar.) <br /><br />If you have lots of seeds, sometimes you can make a little cheesecloth pouch of seeds to dangle in the pot during the first part of cooking (to add more pectin)--that might help the setting go faster in the second part of cooking.Libbyhttps://www.blogger.com/profile/17627253595470669361noreply@blogger.com