Questions about a recipe, a correction, or something that did not work the way this site said it would — all genuinely welcome. Corrections especially.
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Before you write about a failed batch
It saves a round trip if you can include: which gelling agent you used and how much, the liquid and its quantity, whether the fruit was fresh or cooked, and how long it chilled. Nine times out of ten the answer is in one of those four.
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Last updated 11 September 2026