Goal
       Corriger les erreurs de formatage dans une réponse contenant un JSON mal structuré afin de rendre le JSON exploitable et valide.

        1. Extraire et corriger uniquement la partie JSON de  [
[
  {
    "recipeCode": "cd2445730c214a7cba996a1b937ca463",
    "updated": "2025-05-09T16:27:48.664Z",
    "title": "Crabapple Jelly",
    "subtitle": "Jams, Puddings, and Crisps",
    "description": null,
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "6 lb or 3 kg washed crabapples",
          "6 cups or 1.5 L water",
          "4 1/2 cups or 1,125 ml sugar"
        ]
      }
    ],
    "instructions": [
      "1 Cut off both ends of the crabapples. Place the crabapples in a large pot without peeling or coring them. Add water and bring to a boil. Reduce heat, cover, and simmer, stirring occasionally, for about 10 minutes or until softened. Remove the pot from heat. Using a potato masher, crush the crabapples. Continue cooking on low heat for 5 minutes.",
      "2 Pour the mixture into a jelly bag or a strainer lined with cheesecloth. Close the bag or tie the cheesecloth with string. Hang the bag on a cabinet handle and place a large bowl underneath. Let drain without pressing for about 2 hours or until you have about 6 1/2 cups (1.625 L) of juice in the bowl (if needed, add up to 1 1/2 cups / 375 ml water).",
      "3 In a clean large pot, combine the crabapple juice and sugar. Bring to a boil, stirring constantly. Boil for 15 to 18 minutes or until the mixture reaches the gel point (see Tips). Remove the pot from heat and skim the jelly.",
      "4 Using a ladle and funnel, pour the hot jelly into eight sterilized and warm glass jars, each with a capacity of 1 cup (250 ml), filling up to 5 mm from the rim. Using a rubber spatula, remove air bubbles. Wipe the rim of each jar if necessary, then place the lid without tightening too much. Store by processing in a hot water bath for 10 minutes."
    ],
    "notes_ingredients": null,
    "notes_instructions": "• To check if the jelly has reached the gel point, place a few small plates in the freezer at the start of preparation. When the jelly has boiled enough (according to the indicated time), remove the pot from heat. Put 1 tsp (5 ml) of jelly on a plate and place it in the freezer for 1 minute. Run your finger over the surface of the jelly: if it wrinkles, the jelly is ready; if not, return the pot to the heat for a few minutes and redo the test.\n• If you do not have a canning pot, use a large deep pot with a lid and place a round cooling rack inside. The pot should be at least 3 in (8 cm) deeper than the height of the jars. The rack keeps the jars off the bottom. If lacking a rack, cover the bottom with some extra jar rings linked together."
  }
].
        2. S'assurer que la syntaxe JSON est strictement valide.
        3. Ne pas modifier les valeurs, seulement le format si nécessaire.
    
        Return Format
        Tu dois renvoyer un JSON strictement valide.
        - Respecte la structure originale du JSON (pas d'ajout, suppression ou modification des données).
        - Corrige les erreurs de formatage éventuelles (guillemets manquants, virgules, accolades, etc.).

        Warnings
        - Ne modifie pas le contenu des valeurs, seulement le format si nécessaire.
        - Ne renvoie que le JSON corrigé, sans explication.
        - Assure-toi que le JSON est bien formatté et exploitable.

        Context Dump
        Données à corriger :
         [
[
  {
    "recipeCode": "cd2445730c214a7cba996a1b937ca463",
    "updated": "2025-05-09T16:27:48.664Z",
    "title": "Crabapple Jelly",
    "subtitle": "Jams, Puddings, and Crisps",
    "description": null,
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "6 lb or 3 kg washed crabapples",
          "6 cups or 1.5 L water",
          "4 1/2 cups or 1,125 ml sugar"
        ]
      }
    ],
    "instructions": [
      "1 Cut off both ends of the crabapples. Place the crabapples in a large pot without peeling or coring them. Add water and bring to a boil. Reduce heat, cover, and simmer, stirring occasionally, for about 10 minutes or until softened. Remove the pot from heat. Using a potato masher, crush the crabapples. Continue cooking on low heat for 5 minutes.",
      "2 Pour the mixture into a jelly bag or a strainer lined with cheesecloth. Close the bag or tie the cheesecloth with string. Hang the bag on a cabinet handle and place a large bowl underneath. Let drain without pressing for about 2 hours or until you have about 6 1/2 cups (1.625 L) of juice in the bowl (if needed, add up to 1 1/2 cups / 375 ml water).",
      "3 In a clean large pot, combine the crabapple juice and sugar. Bring to a boil, stirring constantly. Boil for 15 to 18 minutes or until the mixture reaches the gel point (see Tips). Remove the pot from heat and skim the jelly.",
      "4 Using a ladle and funnel, pour the hot jelly into eight sterilized and warm glass jars, each with a capacity of 1 cup (250 ml), filling up to 5 mm from the rim. Using a rubber spatula, remove air bubbles. Wipe the rim of each jar if necessary, then place the lid without tightening too much. Store by processing in a hot water bath for 10 minutes."
    ],
    "notes_ingredients": null,
    "notes_instructions": "• To check if the jelly has reached the gel point, place a few small plates in the freezer at the start of preparation. When the jelly has boiled enough (according to the indicated time), remove the pot from heat. Put 1 tsp (5 ml) of jelly on a plate and place it in the freezer for 1 minute. Run your finger over the surface of the jelly: if it wrinkles, the jelly is ready; if not, return the pot to the heat for a few minutes and redo the test.\n• If you do not have a canning pot, use a large deep pot with a lid and place a round cooling rack inside. The pot should be at least 3 in (8 cm) deeper than the height of the jars. The rack keeps the jars off the bottom. If lacking a rack, cover the bottom with some extra jar rings linked together."
  }
]