Let's Preserve: Jams, Jellies & Preserves (PDF)
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.
- 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
This article is available in PDF format. Click here to download it.
Published by: University of Nebraska Cooperative Extension
By guest (Guest Post) Flag
July 9, 20040 found this helpful
need to know how to fix fig preserves without the thicken that you have to use
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