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MissouriFamilies.org - Food Safety

 

Quick Answers

 

 

What makes jelly tough?


Jelly can be tough as a result of the mixture being cooked too long to reach the gelling stage. This is also caused by too little sugar or too little pectin in the fruit.  
 

 

Barbara Willenberg, Nutritional Sciences, University of Missouri-Columbia

 

 

 

 

 

Last update: Tuesday, May 05, 2009

 

 


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