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Spicy Tomato Jam
August 12, 2016

I like the taste but it turned out way too runny to use as a jam. If you try to put it on a cracker it runs off. I even cooked it for about 2 hours and was hoping it would thicken up when it cooled but that didn't happen. I ended up experimenting with a couple of jars. I heated the already processed jam and added some pectin, boiled it for a minute and now it's nice and thick. I'll do this each time I open a new jar. If it ever make it again, I will definitely use pectin at the end of the cooking down process.

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