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Rights Statements InC/1.0 , Open Access
Report
Remaking soft jams and jellies
Fact sheet (Washington State University. Extension), 253E, Washington State University Extension
02/2017
Handle:
https://hdl.handle.net/2376/7304
Abstract
Soft homemade jams and jellies can be an unfortunate occurrence and are often the result of using overripe fruit, fruit lacking the appropriate acidity, using the wrong amount of sugar, increasing the recipe, not bringing the product up to a full rolling boil, using old pectin or not enough pectin, or numerous other causes. Both canned (cooked) and freezer (uncooked) jams and jellies can be remade if the products are too soft. This publication outlines how to remake soft jams and jellies that were cooked using powdered pectin, liquid pectin, and no pectin. It also outlines how to remake freezer jams and jellies made with both powdered and liquid pectin.
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Details
- Title
- Remaking soft jams and jellies
- Creators
- Kayla Wells-Moses (Author)
- Academic Unit
- Publications, WSU Extension
- Series
- Fact sheet (Washington State University. Extension); 253E
- Publisher
- Washington State University Extension; Pullman, Washington
- Identifiers
- 99900502283201842
- Copyright
- In copyright ; openAccess ; http://rightsstatements.org/vocab/InC/1.0/ ; http://purl.org/eprint/accessRights/OpenAccess
- Language
- English
- Resource Type
- Report