|Domino® Sugar Package Requirements (approximate)|
|Domino ® Brown Sugar|
|1 lb||=||approximately 2 1/3 cups **|
|2 lbs||=||approximately 4 2/3 cups**|
|4 lbs||=||10 cups**|
Nog 11 rijen
Should you put the brown sugar before or after measuring?
HOW TO MEASURE WHITE SUGAR AND BROWN SUGAR USING CUP
When a recipe calls for brown sugar, does it always need to be packed into the measuring cup or spoon? Yes, brown sugar should be pressed into measuring cups and spoons until level with the rim using your fingertips. The packing should be sufficiently hard so that when the measurement instrument is reversed, the brown sugar is released and maintains its form.
After using liquid pectin effectively for many years, I decided to give powdered pectin a try after learning that a cousin like it. My outcomes were more akin to a disaster. I have many jars of orange marmalade that can only be consumed with a spoon. Is there any way to salvage this, such as by heating it gently for an extended period of time or by adding extra pectin? I despise wasting this fruit and sugar and would appreciate any assistance you can provide.
A: According to the publication “Making Jellies, Jams, and Preserves” by the University of California Agricultural Extension Service, too-soft jellies can occasionally be improved by re-cooking. You may have success with orange marmalade if you use their technique and re-cook only four to six cups.
- The jelly to be recooked is measured.
- For each quart of jelly, combine 1/4 cup sugar, 1/4 cup water, and 4 tablespoons of powdered pectin.
- Combine water and pectin.
- Continuously whisk while boiling to prevent burning.
- Add sugar and jelly.
- Combine thoroughly.
- Bring to a rolling boil over high heat while continuously stirring.
Boil the mixture vigorously for thirty seconds. Remove from heat, skim, then pour the liquid into heated containers and close. Remember that powdered pectin cannot be replaced in liquid pectin-based recipes, and vice versa. This may have been the original source of your problem.