A PRIMER ON THE MAKING OF JAMS, JELLIES, & PRESERVES
These are pectin, sugar, and acid. The pectin forms the gel structure, which makes the jam/jelly firmer rather than a runny pulp of juice. The sugar and acid are necessary to make the pectin set into a firm gel. Pectin. Pectin is found in most fruits, some have large amounts and some very little. ................
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