Home › Forums › HOMEMADE › Home Preserving, Food Storage and Stockpiling › Fruit paste too hard
This topic contains 1 reply, has 2 voices, and was last updated by Snags 3 years, 8 months ago.
I’ve been experimenting with making cabernet paste, and the first couple of lots have turned out too hard and too difficult to manage for a cheese plate! Is there anything I can do to reprocess them to thin them down a bit? Thanks
Ive never done it, but you could try redoing it with a little boiling water.How hard is too hard,Ive only ever made quince paste and that gets pretty firm but still cuttable,really nice too.
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