177.Clear Jam Sauce : Glutenfree

The full text of the book published by Hodder and Stoughton, updated.


2 oz / 50g cornflour

½ pint / 280ml water

1 oz / 25g sugar

2 oz / 50g jam


Mix the cornflour and sugar into a paste with a little{underline 1} cold {underline}water.

Stir in the remaining water and the jam without heating.

Now slowly heat the sauce to simmer, stirring continuously.

Simmer very gently for five minutes.


Allow to cool and set and serve as a cold jelly, or pour over fresh fruit and serve cold.

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