I thought it would firm up in the fridge enough but it’s more of a thick sauce. The skins have been removed through a strainer after an initial boil to make the “juice.” Only lemon juice and about half the amount of sugar a normal recipe calls for was added. It was cooked for a couple hours but I wonder if the heat was not high enough as I was using an electric range I’m not used to. So, do we think I can get it to set to a jelly consistency by recooking it at higher heat only adding a little more lemon and sugar?
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