Fix for Salty Marrow Squash Jam?Any suggestions as to how to turn salty tasting jam (the marrow was initially covered in salt, left for 24 hours then rinsed) into something edible again? It's had all the sugar added and boiled, but just tastes salty!
Apple Jelly Didn't Set?I have about 10 cups of juice from my apple jelly that will not set. How much "no sugar added" pectin should I add to get it to firm up? When I was making the jelly I used a package of pectin to 5 cups of juice, but it would not gel.
Fudge Too Chocolatey and Not Creamy Enough?I made fudge using dark chocolate chips. I did not use enough marshmallow cream. Is there any way to remake and add marshmallow cream?
Hog Maw Too Salty?The last couple times I made this, it was so salty, without me even adding any extra. What am I doing wrong? All I put in it is potatoes, fresh pork sausage, and pepper.
Banana Cream Pie Watery?What causes the banana cream pie to turn watery?
Apple Jelly Won't Set Up?My apple jelly won't set. Can I recook it and will it work if I do?
Keeping Pastries from Falling?Does anyone have the secret to high-rise puff pastry? When I take my savory and sweet pies, etc. out of the oven, they fall. What can I do to keep that beautiful high-rise look. Thank you.
