This preview has intentionally blurred sections. Sign up to view the full version.View Full Document
Unformatted text preview: 3. Why do we add sugar to the recipe? 4. Where does pectin come from? 5. What is the purpose of the pectin? 6. Why do we have to boil the jars before we put our jam in? 7. If the lid does not seal after the jam has cooled what does that mean? 8. How does the low sugar version of pectin work?...
View Full Document
- Spring '04
- Chemistry, MIT OpenCourseWare, The Jam, UK Singles Chart, OpenCourseWare, Kitchen Chemistry