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.               

Go To Top of File &&&&&& MSU Extension Home Page &&&&&& Main Page for this Data Base

This information is for educational purposes only. References to commercial products or trade names does not imply endorsement by MSU Extension or bias against those not mentioned. This information becomes public property upon publication and may be printed verbatim with credit to MSU Extension. Reprinting cannot be used to endorse or advertise a commercial product or company. This file was generated from data base 01 on 03/09/98. Data base 01 was last revised on 10/13/97. For more information about this data base or its contents please contact wrublec@msue.msu.edu . Please read our disclaimer for important information about using our site.