On Thu, May 31, 2007 at 08:33:40AM -0700, Shelly wrote:
> "Be aware of the pectin content of the fruit you're using because the
> higher the pectin content, the better the set. ....
The problem is that once you mess it up, you end up with suryp or having
to reprocess the jam/jelly which requires new lids which MUST be imported,
no one sells them in Israel.
There is no sure fire way to tell how much is enough for low pectin
fruit. Commercial pectin is relatively cheap (especialy in Israel
where fruit is expensive) and it's safe. There are no strange additives,
Unless you really know what you are doing, or have lots of fruit and
consumables to spare, ignore this.
Geoffrey S. Mendelson, Jerusalem, Israel gsm@...
IL Voice: (07)-7424-1667 U.S. Voice: 1-215-821-1838
Visit my 'blog at http://geoffstechno.livejournal.com/