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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.

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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

This article is available in PDF format. Click here to download it.

Published by: University of Nebraska Cooperative Extension

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By Emma hawkins (Guest Post)
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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