Martijn Faassen on Nostr: npub1zdp33…2vqv8 I don't know what fancy jam is exactly in this context, but I have ...
npub1zdp33shl69xr0uq3x8n5gsjykq9upycwh6nqm02c3f6x0frrn0dq42vqv8 (npub1zdp…vqv8)
I don't know what fancy jam is exactly in this context, but I have made jam. It doesn't need preservatives to be pretty shelf stable. My understanding is that this is because the water and sugar is locked up in pectin gel and the citric acid you add prevents the botulism bacteria.
Perhaps fancy jam has less pectin?
I don't know what fancy jam is exactly in this context, but I have made jam. It doesn't need preservatives to be pretty shelf stable. My understanding is that this is because the water and sugar is locked up in pectin gel and the citric acid you add prevents the botulism bacteria.
Perhaps fancy jam has less pectin?