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shain

shain

Are you going to bake this filling? I believe that it will weaken the starch, and possibly also the pectin to a lesser degree. Reheating it in order to incorporate more starch will weaken it as well. You might end up having to add quite a bit of starch. 

 

I think that Jeanne's idea of draining the juice will be best. 

 

Or you can make it into a crumble (or crisp, etc.) where a loose filling is welcome. 

shain

shain

Are you going to bake this filling? I believe that it will weaken the starch, and possibly also the pectin to a lesser degree. Reheating it in order to incorporate more starch will weaken it as well. You might end up having to add quite a bit of starch. 

 

I think that Jeanne's idea of draining the juice will be best. 

 

Or you can make it into a crumble (or crisp, etc.) where a loss filling is welcome. 

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