ACID IN JAM, AND JELLY
Michigan State University Extension
Preserving Food Safely - 01600539
10/13/97
ACID IN JAM, AND JELLY
Acid is needed in jams and jellies for flavor and gel
formation. The acid content varies in different fruits and
is higher in underripe fruit; most fruits, though, supply
enough acid for gel formation. If additional acid is
needed, the recipe will call for lemon juice.
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This file was generated from data base 01 on 03/09/98.
Data base 01 was last revised on 10/13/97.
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