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Gene keenan (not verified)

5 years 1 month ago

If you are storing in refrigerator they do not need to be processed. You are more less treating it like "freezer jam" at that point. Alternatively, a wax seal could be used but that has a limited shelf life. Also, the standard formula is 2 parts fruit to 1 part sugar by ratio. Adding lemon/lime juice helps the natural pectin in the fruit "work". The ratio with all three would be 2 pounds of fruit to 1 pound of sugar to juice of 1 lemon. This is an easily scalable formula.

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