Look for low-sugar, no-sugar pectins by Ball or Sure-Jell, which can be used to make jam with lower quantities of sugar, Splenda or honey. Vinton and Marisa McClellan, author of the popular Food In ...
Add Yahoo as a preferred source to see more of our stories on Google. We use strawberry jam as an example to explore the underlying principles of water activity, a key technique for food preservation.
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