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Can I use commercial canned or frozen fruit juice for jelly making?

It is best to use commercially canned or frozen fruit juice only for recipes with added pectin. Because fully ripe fruit is used, the amount of pectin in commercial juice may be too low to get a satisfactory gel without added pectin.



Barbara Willenberg, Nutritional Sciences, University of Missouri-Columbia




Last update: Tuesday, May 05, 2009



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