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Very ripe fruit is not good for making jam as it is too low in pectin and can introduce moulds. Jam needs to get to a temperature of 105°C (220°F) in order to set properly. You can judge this with a sugar thermometer, but an easier way is to test the mixture physically. To do this put 3 or 4 saucers in the freezer for 10 minutes, then ... ................
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