Michigan State University Extension
Preserving Food Safely - 01600539
10/13/97

### ACID IN JAM, AND JELLY

     Acid  is  needed in jams and jellies for  flavor  and  gel

    formation.
     The acid content varies in different fruits  and

    is
     higher in underripe fruit; most fruits,  though,  supply

    enough
     acid  for  gel formation.   If  additional  acid  is

    needed,
    the recipe will call for lemon juice.

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