Jams, jellies and preserves are foods with many textures, flavors, and colors. They all consist of fruits preserved mostly by means of sugar and they are thickened or jellied to some extent.
Contents include:
11 Page(s)
Introduction
PECTIN - ACID CONTENT OF FRUIT
Methods of Making Jams and Jellies
Test for Proper Gelling
Making Jelly without added Pectin
Making Jan Without Added Pectin
Extracting juices and making jelly
PMaking Jams and Jellies With Added Pectin
Jelly and Jam Making Recipes
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Published by: University of Nebraska Cooperative Extension
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