Good job Rina, I love your "direct to the point" presentation. No beating around the bush like others. May God bless your work all the days of your life.
Amazing! I'll give it a try. I think this is more delicious compared to the ready-made jam at the supermarket. But one question, what if I don't use the skin of the lemon, will the jam still have a great taste? Because the skin layer taste bitter right? I will really appreciate if I get the answer. Thanks in advance ❤
Hey Nur, you can absolutely make it without the skin of the lemon. You jam will set perfectly with pure apple pectin. I would personally add a bit of lemon juice because it will brighten the taste and flavour of the fruits but definitely feel free to discard the peel.
I've watched 6 or 7 of these because I have a surplus of mangos. This is the best one! As the cooking heats up the house (tropical area good for mangos), I want to know if I can use a micro wave to sterilize the jars. The oven makes my AC work too hard. Any ideas?
Hello mam i am making jam for plum, beetroot and carrot where I have been using 1gm pectin for 100gm jam. For 700gm should I have to increase pectin contemt?
