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Canning -- Jams and Jellies

What is low methoxyl pectin?

Rating: 38

This is a product that allows gel formation in jams and jellies that are made with less sugar or made with sugar substitutes. Some of the commercial products available use low methoxyl pectin in them and others use gums to form the gel.

PREPARED BY: Angela M. Fraser, Ph.D., Associate Professor/Food Safety Specialist, and Carolyn J. Lackey, Ph.D., R.D., L.D.N., Professor/Food and Nutrition Specialist, North Carolina State University (August 2004)

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