Description
How to prepare
1. To make a medium consistency sauce, start with 4 1/2 teaspoons arrowroot powder, combined with 3 tablespoons water to make a slurry, then add to 1 cup of hot liquid. You can use 3 tablespoons less hot liquid for a thicker sauce.
2. start with for every 1 cup of cooked fruit (perhaps 2 cups fresh), add in an arrowroot slurry at the very end. Give 4 1/2 teaspoons arrowroot powder, combined with 3 tablespoons water to make a slurry, then add to 1 cup of hot fruit. Cook until the jam thickens about 1 minute, and immediately take it off the heat. If this isn’t enough thickness increase the arrowroot with the next batch. It will likely thicken more as it cools.
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