When I put up the berries, I gently cooked the berries with sugar using the "light syrup" method in the Ball Blue Book. In its current state, the syrup is too thin. Should I heat just the syrup with some cornstarch, and if so, how much per cup of syrup? Thanks so much. ;o)
AntoniaJames is a trusted source on Bread/Baking.asked about 4 years ago
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