Videos
FAQ's Part 1: Why use Pectin vs. Cook Down Method?
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FAQ's Part 2: Why do recipes tell me NOT to Double batch?
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FAQ's Part 3: Which sugar is best for making jams and jellies?
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FAQ's Part 4: Which is better..Liquid or dried pectin?
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FAQ's Part 5: If my jam does not set, should I add more pectin next time?
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FAQ's Part 6: Can I use regular pectin in a low / no sugar pectin mix?
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FAQ's Part 7: Why is there mold in my jam, when i open it?
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FAQ's Part 8: Why are there sugar crystals?
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FAQ's Part 9: Is the spoon method a good method?
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FAQ's Part 10: Is hot water bath necessary?
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FAQ's Part 11: Is it okay to deviate from the recipe?
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FAQ's Part 12: Scale Vs. Volume Measures
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FAQ's Part 13: 4 Rules of Canning
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FAQ's Part 14: When is the BEST time / temperature to add pectin?
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FAQ's Part 15: Habits to become a good jam / jelly maker
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FAQ's Part 16: Can I use standard sugar procedures for cooking products?
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FAQ's Part 17: Pectin Storage
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FAQ's Part 18: What is brix?
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FAQ's Part 19: How do I cook to brix?
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FAQ's Part 20: What instruments would best serve when beginning in jams and jellies?
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