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Adjustable stand — hold cookbook or tablet at eye level while cooking
Unlined copper for rapid evaporation — perfect jams and preserves
Measures sugar concentration for jams, syrups, fermentation
Record your recipes and experiments — organized cooking journal
Fine cheesecloth for straining, cheesemaking, clarifying
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Unlined copper for rapid evaporation — perfect jams and preserves
Measures sugar concentration for jams, syrups, fermentation
Record your recipes and experiments — organized cooking journal
Fine cheesecloth for straining, cheesemaking, clarifying
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Bring berries, sugar and and ONE CUP water to a simmer in covered medium saucepan over medium high heat. Cook until berries are soft, about ten minutes. Pass through a fine sieve into a bowl, pressing on solids to make a puree. Bring 1/2 cup water, garlic, ginger, allspice, salt, and a generous amount of pepper to a simmer in a small saucepan over medium high heat. Cook until reduced by half, about 5 minutes. Por vinegar mixture into a small bowl. Sprinkle gelatine on top: stir until dissolved. Stir mixture into berry puree. Cover with plastic wrap and refrigerate at least 2 hours or up to one week.