Www.transitionletchworth.org
Very ripe fruit is not good for making jam as it is too low in pectin and can introduce moulds. Jam needs to get to a temperature of 105°C (220°F) in order to set properly. You can judge this with a sugar thermometer, but an easier way is to test the mixture physically. To do this put 3 or 4 saucers in the freezer for 10 minutes, then ... ................
................
In order to avoid copyright disputes, this page is only a partial summary.
To fulfill the demand for quickly locating and searching documents.
It is intelligent file search solution for home and business.
Related download
- case study 9 the agro processing industry opportunities
- labellingreviewrecommendation14supportingdoc1
- investigation planning sheet sserc
- level 1 procesing technologies internal assessment resource
- vocational pathways internal assessment resource
- recipes including locally available fruits
- pectin auth
- a primer on the making of jams jellies preserves
- chapter 2 cells
Related searches
- https www municipalonlinepayments
- bcps org jobs
- smartcu org sign on page
- aarp org membership card registration
- free org email accounts
- hackensackumc org pay bill
- get my transcripts org from college
- bcps org community volunteer info
- my access tgh org portal
- bcps org employee self service
- intranet florida hospital org employee
- typical finance org chart