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Joined Date: Feb 12, 2006
Birthday: Sep 14
"The ounce listing for the pectin is wrong -- it should be 1/2 of a 1.25 oz package, that's the standard size for Sure Gel pectin. Also, I just doubled this recipe and it only gave me 9 half-pint jars, so be wary if you double the recipe, it is not a true "double"! The taste of the jelly is delicious, I can't wait for it to cool and continue to set"
"If my understanding of this is correct, unless you live in the U.K. and have access to raw cured ham, you do NOT need to boil the ham for 4 1/2 hours. I would proceed with the recipe after that point on though. This then turns into a normal "baked ham" recipe. So your first step would be to pour on the glaze and cook the ham until heated through (it depends on the size of your ham, it should state the length of time necessary on the package) since in the U.S. hams are always pre-cooked. I hope this helps everyone with questions about this! "
A newlywed young woman looking for interesting and unique recipes to try out on her family.
Mexican, Italian, Comfort foods, chocolate, I love food!