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naturemaiden Posted - Nov 19 2014 : 02:40:36 AM
I made pear jam and didn't have lemon juice so instead i added citric acid, too much Id say and the result is way too sour. I simply was not thinking. I added more sugar but it didn't do much. Is there any way to salvage it? I hate to throw it all out.

Connie

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Calicogirl Posted - Nov 19 2014 : 08:41:29 AM
Sorry Connie. I think that I would try starting over and adding more pears or even apples. Some ginger added might be nice too. I hope you can salvage the jam. I know it's frustrating when it seems unusable.

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naturemaiden Posted - Nov 19 2014 : 07:25:21 AM
i'll try that. thanks for the suggestions

http://www.naturemaiden.com/ Handcrafted Soap & Candles
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hudsonsinaf Posted - Nov 19 2014 : 07:20:46 AM
Depending on how sour it is, and what you are baking, I think Sherone is right - baking would be a great option! Especially with the added sugar for the recipe. Maybe try a smaller batch first and see how it works?

~ Shannon

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naturemaiden Posted - Nov 19 2014 : 06:11:44 AM
do you think the sourness might go away? i thought about baking with it but wasnt sure

http://www.naturemaiden.com/ Handcrafted Soap & Candles
http://saratoga-rose.blogspot.com/ My published books & other writing.
http://modern-day-laura.blogspot.com/ Filled with everything I love!
http://www.thriftyfarmgirl.com/ Vintage Sewing Machine Parts
sherone_13 Posted - Nov 19 2014 : 06:00:46 AM
Use it in baking...thumbprint cookies?

Sherone

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