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deb-in-MI

I would think that you could surely swap jams

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Joined: Dec 10, 2005

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Posted to Thread #30638 at 6:46 pm on Dec 6, 2018

while taking into consideration:
1) the tartness/sweetness of the jam to be used; will the amount of sugar called for in the original recipe need to be adjusted
2) the liquidity of the jam versus the original - how will it affect the batter. I'm guessing you would then adjust the flour proportion.

You cherry jam sounds divine!


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