Acidity Level of Fruit in Jam and Jelly Preparation

Fruits have varying levels of acidity. The higher the acid level the better the gelling process, low acid fruits require additional acid to obtain a good gel.
Acidity Level of Fruit in Jam and Jelly Preparation - Videos

Description

The natural acidity of fruit aids in extraction of pectin during the cooking process. Since fruits have varying levels of acid, use research tested recipes to determine the need for additional acid to obtain a good gel.

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