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I noticed in the directions for the jam I was making that it said if fruit is crushed in a food processor or blender, be careful not to puree. I was wondering why this is a problem?

Pureeing the fruit can result in too much maceration which causes enzyme systems in the fruit to interact. This affects the pH (acid level) which, in turn, can cause a weak gel.


Barbara Willenberg, Nutritional Sciences, University of Missouri-Columbia






Last update: Tuesday, May 05, 2009



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