Rho I boiled it as indicated, there was still too much liquid so U I boiled a bit more . 3 Place a rack in the bottom of a large stockpot and fill halfway with water. Cover and leave overnight. This butter makes the pudding richer and denser. Directions Stir rhubarb, sugar, ginger, and lemon juice in a large pot and allow to stand until rhubarb releases its juice, about 20 minutes. Let macerate for 30 min. Sprinkle with sugar and mix well. 3 oz (75 g) root ginger Juice of 2 lemons (or 4 tablespoons bottled Lemon Juice) Method for Rhubarb Jam: Trim, wash and wipe the rhubarb and cut into 1 inch (2.5 cm) lengths. Rhubarb, strawberry and ginger jam via The Hedge Combers; Strawberry and rhubarb jam via Tinned Tomatoes; If you'd like to see more preserving recipes, you'll find plenty of them on my fermented & preserved Pinterest board. On arriving to collect the rhubarb I was also offered other food and produce which you can see in the picture above. Instructions. Keep in Touch. This jam is really easy to make and is perfect for toast. High-pectin fruits include: blackcurrants, redcurrants, cooking apples, damsons, quinces, gooseberries and some plums. Using a soft silicone spatula stir occasionally until the jam is easily detaching from the pan. Heat gently over a low heat until the sugar dissolves and the mixture reaches simmering point. Combine all the ingredients in a medium saucepan, stirring over medium high heat until sugar dissolves. Serve the jam in any way you like and enjoy. Using a soft , WebMethod. Mix together the gin soaked rhubarb, fresh rhubarb, orange juice and zest, ginger and sugar in a large bowl, Cover with cling film and set aside in kitchen overnight for rhubarb juices to be released, Add vanilla extract and pour the whole mixture including sugar at bottom of bowl into high sided pan, Heat on low till sugar has completely dissolved, Raise temperature to rolling boil for approximately 20 minutes till setting point is reached at 105C/220F, Carefully ladle into sterilised jars and seal. Tap the bottom of each jar gently but firmly on the palm of your hand to settle the compote and release any air bubbles. Cover the dish with foil and roast covered for 15 minutes. Place two saucers in the fridge to test for setting point. Spoon the mixture into the loaf tin and level the surface. Put the rhubarb, orange zest, orange juice, and sugar into a saucepan. Juice and zest of 1 lemon. Place a small plate in the freezer. To test for a set, drop tsp of the jam onto a cold saucer, leave it for 30 secs, then gently push it with the tip of your finger. Halt way through mash the already soften berries until there are no large clumps. Store in a cool, dark, dry place for up to a year. Turn up the heat and bring to a rapid boil for 12-15 minutes until the jam reaches setting point. Sterilize the jars, lids, and rings in boiling water for at least 5 minutes. How do you make rhubarb crumble cake mary berry. Method Preheat the oven to 180C (fan 160C/350F/Gas 4). This. this makes one large jar and 3 very small ones. Continue to cook at a fairly swift pace until the rhubarb is really tender and the conserve has reached setting point - this should take about 10-15 mins. Basic ingredients for rhubarb and ginger jam mary berry 450g/1lb Rhubarb450g/1lb Sugar (I used granulated)1 teaspoon ground ginger OR 2-3 tablespoons preserved or crystallized ginger finely chopped1 tbsp of lemon juice (do NOT add if you are using View On WordPress rhubarb and ginger jam mary berry Jun 27th, 2022 Open in app Facebook Tweet Reddit Pop a few saucers in the freezer. The rhubarb ginger gin is delightful. *For baking check the size of tins Im using as this makes a big difference to your cakes. Ive loved all your recent posts, so comforting and beautiful. Halt way through mash the , Gather the ingredients. This is a jam youll be begged to make again & again! 2021 Share-Recipes.Net. Bruise the dry ginger, or chop the fresh ginger into thin slices crossways, put it into a muslin bag, and add to the pan. Please Note We do not usually do water bath or other canning methods here in the UK. Jams and Jellies Recipes, Nutrition Facts : Calories 65.9 calories, Carbohydrate 16.5 g, Fiber 0.5 g, Protein 0.4 g, Sodium 10.5 mg, Sugar 14.1 g, Nutrition Facts : Calories 163 calories, Carbohydrate 41.8 g, Fat 0.1 g, Fiber 0.6 g, Protein 0.3 g, Sodium 1.5 mg, Sugar 40.4 g. function react(obj,id, value) { To make the topping, put the cream, sugar, and lemon zest into a pan. Cook, stirring, until rhubarb releases juices and mixture comes to a boil, about 8 minutes. Gently bring the mixture to the boil, carefully stirring without crushing the pieces and ensuring the sugar has completely dissolved. Place over medium-high heat and bring to a boil; cook until thickened, about 15 minutes, stirring often. Finally, why not put a dollop on your cheese board and have it with a nice mature cheddar. Chop the rhubarb into in (1cm) lengths and place in a large pan with the water. Set aside to cool. Stir over a low heat until the sugar has dissolved. Bring back to the boil and boil hard until well set when tested. Bring to a boil on medium-high heat and boil hard for 15-25 minutes or until you reached the setting point, stirring occasionally. In the swinging '60s she became the cookery editor of Housewife . I downloaded the app and saw that there was also rhubarb on offer which is now gracing my jam shots (and since been turned into my Rhubarb Compote). Wipe and trim the rhubarb and cut into 22.5cm chunks. Let cool, and transfer into jars. Cover the surface with a piece of baking paper and leave in a cool place for at least a couple of hours or overnight. Rhubarb and ginger jam is really easy to make and is perfect on toast. Teri Rasey, Cadillac, Michigan. Rhubarb & Ginger Jam is made with crystallised stem ginger which adds a delicious mellowing warmth to the sharpness of the rhubarb. Mix all the , Mix together the gin soaked rhubarb, fresh rhubarb, orange juice and zest, ginger and sugar in a large bowl. Both use egg yolks and sugar to create the thick pudding base. Now turn off the heat and let the jam rest. Step 1 In a large saucepan over medium-high heat, combine rhubarb, sugar, and salt. Be sure to place the lid. Place 3 saucers in the freezer for testing. Allow the rhubarb pieces to macerate in the sugar overnight. Once opened store in the fridge and use within a month. 37 Brunch Cocktails, Because Every Weekend Should Be a Celebration. Pop a few saucers in the freezer. Add them to a pot with water, bring to a boil, then simmer. Be sure to mix them well. }); Method. Sterilize the jars, lids, and rings in boiling water for at least 5 minutes. Mini Egg Chocolate Granola Bites so quick & easy! Remove from heat, Using an immersion blender for a smoother jam, or a potato masher for a chunkier jam, carefully mash the fruit. Add the ginger and allow it to stand for at least two hours. Cover the surface with a piece of baking. Stir rhubarb, sugar, ginger, and lemon juice in a large pot and allow to stand until rhubarb releases its juice, about 20 minutes. Simmer until soft and then weigh the fruit. You can use regular milk or half-and-half, include your favorite jam, and substitute almond extract instead of vanilla. K. Just got fresh rhubarb from the farm stand & Im making this jam tomorrow without first making the gin- gasp! Try our rhubarb & ginger jam for a flavour variation or serve rhubarb compote with vanilla crme frache and pancakes. 6. Rhubarb & ginger jam recipe BBC Good Food. In a large saucepan or preserving pan, combine the sugar and the contents of the mixing bowl. Once your rhubarb reaches this , Web1 cups saskatoon berries. French buttercream (creme au beurre), is similar to pastry creams or creme patisserie. Heat for some minutes to soften, adding the sugar slowly. You just repeat this, maybe twice a day, until the jam has this deep reddish amber colour. Put alternate layers of fruit and sugar in a bowl, cover and leave to stand overnight. Wheelchair . Thanks very much. Mary Berry Rhubarb Jam Recipes Web Combine rhubarb, sugar, and pineapple in a 3 qt saucepan. Method STEP 1 Wash the rhubarb under cold running water and slice into 2cm pieces. anthony apocalypse costume; mark dellagrotte record; shohreh aghdashloo ever after; wendy's employment verification; is it haram to wear shorts to sleep Method Wipe and trim the rhubarb and cut into 2-2.5cm chunks. Rhubarb and rose jam: omit the ginger; once the jam has reached setting point, stir in 12 tablespoons rosewater, or to taste. } Once the sugar has dissolved, bring the mixture to a boil and heat until it reaches the setting point. In the past Ive made Rhubarb & Ginger Cake so I knew these flavours married really well together. ** Nutrient information is not available for all ingredients. 150g reduced fat cream . 2012-06-21 Put alternate layers of fruit and sugar in a bowl, cover and leave to stand overnight. The best preserving recipes plus easy cooking and baking too, Author: Karon Grieve Published : March 2020. Leave a 2-inch space between the jars. Tip into a large ceramic or plastic bowl and add the jam sugar, lemon zest and juice, and chopped stem ginger. Keep refrigerated. Stir the mixture thouroughly. It's quick and easy to prepare and bakes for less than an hour. Trim both ends of the rhubarb stalks but do not peel. To make the topping, put the cream, sugar, and lemon zest into a pan. On day one mix together the fresh rhubarb and gin soaked rhubarb in a large bowl. Put a small plate in the freezer. Take the sugar, lemon, and rhubarb, and combine them inside a bowl. Stir the mixture thoroughly, cover loosely with cling film and leave to one side for about 2 hrs to allow the sugar to dissolve into the rhubarb juices. Bring to a gentle boil (just a little more than simmering )and cook uncovered for about 1 hour until the chutney is golden brown and thick. I use standard granulated sugar when making my jams unless otherwise stated, so normal sugar is just fine here. Cover with a large plate and leave to site for at leave 2 hours to allow the sugar to . In the morning most of the sugar will have dissolved and the juices will have come out of the rhubarb. Would it not be super boozy and hard to set since the alcohol doesnt get boiled away? Cover with cling film and set aside in kitchen overnight for rhubarb juices to be , Combine all the ingredients in a medium saucepan, stirring over medium high heat until sugar dissolves. Mix it into the fruit using the immersion blender or a whisk. These comforting rhubarb recipes taste just like the dishes grandma. Cover and leave overnight to draw out the juice. This is a delightfully tangy jam with that kick of gin. Set aside to cool. Using a metal spoon, mix the butter into the dry ingredients until your crumble topping forms. Bring to a boil, then carefully lower the jars into the pot using a holder. If you end up with slightly less prepared weight of rhubarb then just use an equal weight of sugar but packs usually have slightly more weight in them than they say! Place in a bowl and add the chopped crystallised stem ginger, sugar and lemon juice. Save my name, email, and website in this browser for the next time I comment. Toss the rhubarb, strawberries, sugar, lemon zest and juice and 3/4 teaspoon salt in a large saucepan to combine, then mash slightly to release some of the berry juice. See more ideas about jam recipes, rhubarb, rhubarb jam. All rights reserved | Email: [emailprotected], Bengali Patishapta Pitha Recipe Kheer Narkel Nolen Gurer Patishapta, Everyones New Favorite Strain Is The Blue Cookie Cannabis Strain, Greek Chickpea Salad Recipe By Chef Zarnak Sidhwa, Recipes Using Campbells Cream Of Shrimp Soup, Reynolds Oven Bags Recipes For Roast Beef, Red Lobster Brussel Sprouts Recipe Soy Sauce, Recipes With Golden Mushroom Campbell Soup. Add almond flour, coconut flour, baking soda and salt to a bowl and stir. Reduce heat and simmer 15 minutes. Leave a 2-inch space between the jars. Stir in dry gelatin mix until dissolved. K, Hi Rowena 1 teaspoon ground ginger 2 tablespoon milk demerara sugar to sprinkle Instructions Preheat the oven to 190 (170 fan)/375F/gas mark 5. Am curious about adding the gin in right before jarring. Stir until the sugar has completely dissolved, and bring to the boil. Store in a covered bowl for at least two hours, preferable overnight. * I use extra virgin olive oil unless otherwise stated. If the jam wrinkles the setting point has been reached. The day after you cut the rhubarb you only need to bring the heat up a little bit and stir it a good deal to preventing any burns, 10 -30 min on low or medium should do it. Bring to a rolling boil over medium-high heat, and boil for 10 minutes longer. Just check out these handy articles to get you heading in the right direction fast; Sticky situations troubleshooting your preserves. Boil hard to setting point, pour into hot jars and cover. How to make rhubarb and ginger jam Clean the rhubarb and remove any impurities (make sure you weigh this after and replace it). Whisk in the minced ginger. How 1. Directions. Wash and trim the rhubarb and cut into 2in sticks. Want more Larder Love? 30 g crystallised stem ginger finely chopped 400 g granulated sugar 2 tbsp lemon juice freshly squeezed Instructions Wash and dry the rhubarb, then chop into equal sized cubes. Put the gooseberries into the pan with the water and simmer until tender. 5. Be sure to cut it into pieces of half an inch. Rhubarb should be cut into roughly 1.5cm (half-inch) pieces. In a bowl, mix in the sugar and pour the mixture into the bread pan. Pour the rhubarb chia jam into mason jars. 2 cups (300g) quartered strawberries, or a mix of strawberries and other berries. Download our printable preserves labels perfect for writing cooks notes and gift messages. Preheat the oven to 180C/fan 160C/gas 4. You dont mention Jam sugar, so I am assuming you can use any sugar. K. Hi, the gin is nearly ready but I cant find fresh rhubarb to add to make the jam. Rhubarb contains very little pectin and will benefit from using jam sugar, which contains a small amount of natural pectin, plus a little citric acid to make jam set. Strain the juice from the rhubarb pieces and place the sugar/juice mixture into a jam pot. e.preventDefault(); Crystallised stem ginger adds a delicious mellowing warmth to the sharpness of the rhubarb which makes this Rhubarb & Ginger Jam taste out of this world! Recipes > Main Ingredient. Remove and add rhubarb to a large pot on , WebSugar Free Strawberry Rhubarb Sauce (or Jam) THM FP, Low Carb, Fat Free Yield: 48 tablespoons (3 cups) Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 , WebFeb 8, 2019 - This easy recipe for Berry Rhubarb Jam is exactly what you have been missing! Allow 1lb/500g sugar to each 1lb/500g fruit. Recipe from Good Food magazine, February 2011. 25+ best rhubarb recipes If you have rhubarb on hand you'll never be stuck for a fantastic dessert recipe. Simmer gently for 5-10 minutes. Mary describes her cooking style as 'family' - , 2021-11-10 See recipes by mary in her book titled: Rhubarb and ginger are almost as perfect a combination as rhubarb and custard. In the morning most of the sugar will have dissolved and the juices will have come out of the rhubarb. Stir over a high heat for 2 minutes, cover with a lid, lower the heat, and simmer for 10 minutes (15 minutes for 12) or until the rhubarb is just tender. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Place the containers in the fridge, only loosely covered for 12-24 hours, or until fully set. , Cooked rhubarb, without any additions, only has 50 calories per cup and 6.7 grams of net carbs. Transfer the rhubarb and sugar mixture to a large saucepan or preserving pan, and simmer gently until all the sugar is dissolved. The fool sounds great, & rhubabrb & strawberry pie even better, so I'll be googling for reciped tonight. } Once solid, store the frozen rhubarb in a freezer-proof container or plastic bag. Spoon the crumble over the fruit and bake for 45-50 minutes until golden and bubbling. Directions: Add the rhubarb, Saskatoon berries, sweetener, lemon zest and lemon juice , Web150 g rhubarb, sliced (5.3 oz) 1 cup strawberries (150 g/ 5.3 oz) 1/2 tsp cinnamon 1/2 tsp ground ginger powder or more cinnamon 2 tbsp chia seeds (16 g/ 0.6 , WebMost often rhubarb is used in baked goods like pies, or as a jam, but it can also work well in savory dishes, like this Persian lamb and rhubarb stew where it , WebDirections. 450g/1lb sugar to 450g/1lb. Allow the rhubarb pieces to macerate in the sugar overnight. Place in a large heavy-based stainless steel pot, add ginger and stir over a low heat . In a large sauce pan, with a lid, combine the rhubarb, berries and vanilla. Pour a layer of sugar into the bottom of a preserving pan, then add a layer of rhubarb. 8. Method: Heat oven to 350 Line 12 muffins cup with liners and coat with cooking spray, or, use silicone muffin cups. * Percent Daily Values are based on a 2,000 calorie diet. More items Stir rhubarb, sugar, ginger, and lemon juice in a large pot and allow to stand until rhubarb releases its juice, about 20 minutes. You can seal the jars by using waxed paper. success: function(response) { url = '/react.php?id='+id+'&value='+value; This recipe makes 750g of jam which will keep for up to a year in a cool dark place. Bring to a boil. Place the biscuits in a freezer bag and finely crush with a rolling pin. Repeat, continuing until all the sugar and rhubarb are used, finishing with a layer of sugar. Ladle jam into hot sterilised jar/s and seal immediately. Video Notes Process in a boiling water bath for 10 minutes. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Use as a jam for breakfast, over ice cream, or as a filling in tarts. This rhubarb jam is a wonderful condiment to make this spring! Washed lids should be sterilised with boiling water and then left to drain. It has antioxidant properties to help you fight inflammation and other problems. Leave the jars uncovered until it fully cools. Add the chopped rhubarb and sultanas and simmer for another 15-20 minutes until thick and pulpy. Step 1: precooking the rhubarb Add 6 cups of chopped rhubarb to a pot with 1/2 cup of water. This draws the juice from the rhubarb and will help to keep the rhubarb chunks whole. If you have diabetic family members, you can still create the jam. Step One - Wash your rhubarb. Wash and cut up the rhubarb and put into the blackberry pulp. Bring the juice to a simmer over medium heat and cook for a few minutes until thickened. Do not dry them with a tea towel, leave them to air dry. Pack the jam into the sterilized jars, filling them to within 1/4 inch of the top. Put the rhubarb and sugar in the baking dish. This low carb rhubarb jam is a wonderful condiment to add to roast meat like pork or lamb, or you could even enjoy it on toast made from low carb bread! Filed Under: ALL RECIPES, Homemade Jam, Spring. mary berry's cherry cake. Hope you get some rhubarb soon. Copyright Karon Grieve - Larder Love 2018. I am so glad I stumbled across this recipe. Rhubarb And Ginger Jam Mary Berry Recipes Stir rhubarb, sugar, ginger, and lemon juice in a large pot and allow to stand until rhubarb releases its juice, about 20 minutes. Then follow me on Instagram, Facebook, Pinterest and Twitter and sign up for my newsletter too of course. *Assemble all your ingredients and everything you need before you start. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Your email address will not be published. Place the rhubarb in a large bowl with the ginger and orange juice. Wayne is another keen baker in our office. The app is global and all about reducing food (and toiletries) waste so if you need some or have some to give whether as an individual or corporation then I cant recommend it enough. The following day, put into a preserving pan with the root ginger, the grated zest and strained juice from the lemons. This post (mainly about the end product) was requested by my mum because this jam is one of her favorites. Amada Fox 2023-01-03. This delicious jam is a perfect late winter pick-me-up combining seasonal forced rhubarb with health-boosting ginger. Cook all the ingredients on low heat for 30 mins. Sprinkle over 30 g of light muscovado sugar. Turn the mixer to low and slowly add the milk and dry ingredients to the creamed sugar and butter. Place rhubarb in a large, heavy-bottomed pot and add the sugar, water, ginger, lemon zest and lemon juice. Cover with water and bring to the boil. Remove from heat and stir in jello until dissolved. When the jam wrinkles use a jug or a ladle to fill the sterilised jars. Rhubarb should be cut into roughly 1.5cm (half-inch) pieces. Filed Under: mary berry Tagged With: rhubarb and ginger jam mary berry. To test for a set, drop tsp of the jam onto a cold saucer, leave it for 30 secs, then gently push it with the tip of your finger. How to make creme au beurre Grated ginger OR finely diced preserved or crystallized ginger OR one teaspoon of ground ginger, Add 1 tablespoon lemon juice (do not add if sugar has pectin added). if(typeof ez_ad_units != 'undefined'){ez_ad_units.push([[320,100],'wildcook_co_uk-box-3','ezslot_8',102,'0','0'])};__ez_fad_position('div-gpt-ad-wildcook_co_uk-box-3-0');Rhubarb and ginger jam is an enjoyable festive jam that you can add to your breakfast each day. When the mixture is completely clear, increase the heat and boil for 5-10 minutes without stirring Simmer in the water until tender and sieve to remove all seeds. Mash them a little and cook for 3-4 minutes over a medium heat until the juice begins to run, then add the warmed sugar and stir over a gentle heat until the sugar is fully dissolved. 1 4cm pieceGinger 1 kgPink rhubarb 50 gStem or crystallised ginger 1Zest and juice 1 lemon Baking & spices 1 kgJam sugar Make it More like this Freezer Jam Jam And Jelly Rhubarb Recipes Jelly Recipes Drink Recipes Canning Recipes Canning Jars Canning 101 Ketchup Easy Rhubarb Jam Recipe Rhubarb jam is sweet, tart, and really easy to make! Add dry to wet and stir to combine. . In a pot, add strawberries, , See Also: Blackberry rhubarb jam recipeShow details, Web2 cups rhubarb (about 1 stalk) diced 2 cups blueberries washed 3 cups strawberries washed 2 teaspoon vanilla 2 envelopes , WebStep 1: precooking the rhubarb Add 6 cups of chopped rhubarb to a pot with 1/2 cup of water. Reduce the heat to medium and cook at least . Vegetarian. Stir over a high heat for 2 minutes, cover with a lid, lower the heat, and simmer for 10 minutes (15 minutes for 12) or until the rhubarb is just tender. Stir rhubarb, sugar, ginger, and lemon juice in a large pot and allow to stand until rhubarb releases its juice, about 20 minutes. Sterilize the jars, lids, and rings in boiling water for at least 5 minutes. Top with lids and screw on rings. Cook over a low heat stirring until the sugar has dissolved. Using a soft silicone spatula stir occasionally until the jam is easily detaching from the pan. Finely grate the peeled ginger directly over the rhubarb. The sharpness of the rhubarb is totally mellowed and given a delicious warmth from the crystallised ginger. Cook all the ingredients on low heat for 30 mins. K x. 2009-06-06 2 cups (300g) quartered strawberries, or a mix of strawberries and other berries. You can try adding more liquid/fruit but this doesnt always work. Bring to a rolling boil over medium-high heat, and boil for 10 minutes longer. Step Two - Put the rhubarb and ginger root (if using) in a bowl, and pour the sugar over. I had my first bowl full 2 weeks ago; 2 stems, stripped and chopped, and simmered in apple juice & a little vanilla sugar til soft. Boil the vinegar, sugar, ginger, and salt together for five minutes in a large, heavy-bottomed saucepan. Cook over a low heat stirring until the sugar has dissolved. Stir in 6 tablespoons of boiling water, then add the milk. If the jam wrinkles the setting point has been reached. Rhubarb, Almond and Ginger Crumble. Kid-Friendly. If the jam wrinkles the setting point has been reached. Both ingredients are healthy, and ginger can be incredibly beneficial to add to your diet. Stir in the sugar over low heat until dissolved. By doing this you are releasing the juice from the rhubarb and also dissolving the sugar so that when you come to make your rhubarb and ginger gin jam you boil it for a shorter time and thus keep more of that amazing flavour. (-) Information is not currently available for this nutrient. window.open(url, "_blank"); Mix to make a smooth paste (see below, Smooth mixture). It should take about 15 minutes. Place over medium-high heat and bring to a boil; cook until thickened, about 15 minutes, stirring often. Mix the rhubarb with the sugar, lemon, and ginger in a bowl and allow it to stand for two hours. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Wash and dry the rhubarb, then chop into equal sized cubes. Choose the type of message you'd like to post. Attributes and Amenities. Instructions. You can find themhere. Ingredients 4 lbs rhubarb, chopped 4 lbs sugar 3 tbsp lemon juice 1 (1.75oz) packet natural pectin Instructions Spoon into the base of the tin, pressing down with the . The secret to making an excellent Mary Berry rhubarb and ginger jam recipe is to ensure that you have high-quality rhubarb. Great recipe to make any time of year. Keep refrigerated. Boil the jam till you reach that magical setting point of 105C/220F. Just add the gin at the last minute before you pot up your jam. mary berry rhubarb cake. METHOD. All Rights Reserved. Place in a preserving pan or large saucepan with all the remaining ingredients. In a large bowl , See Also: Cake Recipes, Keto RecipesShow details, 2021 Share-Recipes.Net. It should not be at all sticky. You may need to stir the mixture occasionally to encourage this process along.

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