Why? (jams, jellies and pectin)

From: Sunset | Date: June 1, 1996| Author: Anusasananan, Linda Lau | Copyright information

Summer jam and jelly making can become unsuccessful. Questions on commercial pectins, the action of pectin, the sugar content of jams and jellies, the reason behind overstiffness in jams and jellies and other related questions are answered.

Why does pectin make fruit juice jell? Why do jellies and jams need so much sugar? Why is jelly stiff sometimes, runny others?

At sunset, we know - to the minute - when summer jelly and jam making begins. The phone rings, and a panicky ...

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