Food Preservation: Jellies, Jams and Spreads
fruits high in pectin or with commercial pectin products for a gel to form. Fully ripened fruit contains less pectin, so combine it with one-fourth underripe fruit when making sweet spreads without added pectin. Caution: Commercially frozen and canned juices are low in natural pectins and make soft-textured sweet spreads. Use only in recipes ... ................
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