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MissouriFamilies.org - Food Safety

 

Quick Answers

 

 

How can I prevent foaming when I'm boiling jams or jellies?


Adding 1/2 teaspoon of butter or margarine with the juice and pectin will reduce foaming. However, it may cause off-flavors in long-term storage of jams and jellies.             

 

Barbara Willenberg, Nutritional Sciences, University of Missouri-Columbia
 

 

 

 

Last update: Tuesday, May 05, 2009

 

 


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