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By SANDRA RICHARDSON
Extension Agent, Home Economice
Summer fruits are becoming plentiful and many fine cooks are busy trying their hand at jam and jelly making. Preserving fruits with sugar is an old method that is both a science and an art.
In order to achieve the delicate balance found in jelly, three ingredients are essential: (1) pectin, a carbohydrate found in certain fruits, especially the skins and cores, that forms the framework of jellies. (2) sugar, which stretches and tenderizes the pectin. (3) acid that toughens the pectin.
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