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have not only shortened the long jelly and jam-making process, but also allowed the procedure to become virtually fail-safe provided package directions are followed to the letter and liquid pectin is not substituted for powdered or vice versa.
Frequently we receive questions about making jam and jelly. Here are the answers to some of the most asked questions.
May I reduce the amount of sugar in jam and jelly recipes'!
A jam or jelly requires a certain proportion of fruit, sugar and pectin to set correctly. If too little sugar is used, the mixture will not set and will remain a syrup. There is also danger of spoilage in a product with
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