EC448 (Revised August 2010) Let’s Preserve: Jams, Jellies ...
er jelling. Purchase fresh pectin each year. Old pectin may result in poor gels. Preservative may be included in commercial pectin to prevent microbial spoilage of the finished products. Commercially available pectins are categorized by type: regular or modified pectin. No-cook jams and jel-lies may be made with most pectins, both regular and ................
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