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Jam from frozen fruit?
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I've got a load of rhubarb in the freezer and wanted to make some jam with it as I didn't have time earlier in the year...I've got a couple of questions and wondered if anyone could help?
I'm guessing that as there's a lot of water in it when defrosted I'd need to drain it a little first and perhaps use a little more sugar? My book also says to use 10% extra fruit - no problem there as I've got loads of the stuff - it's probably a stupid question, but is that amount added on before or after defrosting? I'm aware that I'd have to increase the pectin level (and my trusty lemon juice is to hand!) but wondering if I will have to add much more than the 2 tablespoons stated in the recipe?
Many thanks
D0
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