Post ANQcEXyn3DC8cLJWEa by penny@cute.science
 (DIR) More posts by penny@cute.science
 (DIR) Post #ANQcDg4FUhTXPdS7FI by penny@cute.science
       2022-09-10T17:31:50.855056Z
       
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       I wish there was a way to actually get a reading on pectin so I could work out the acid and desired consistency
       
 (DIR) Post #ANQcEXyn3DC8cLJWEa by penny@cute.science
       2022-09-10T17:32:00.722439Z
       
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       Those preserves were cherries, technically low in pectin, but they really set
       
 (DIR) Post #ANQcIZS9VvdKLVxz4S by penny@cute.science
       2022-09-10T17:32:44.100187Z
       
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       And I don’t understand how stuff like blending the fruit might affect the product. Surely more pectin is available?
       
 (DIR) Post #ANQcJpUJNlhsMnZoGW by penny@cute.science
       2022-09-10T17:32:57.885212Z
       
       0 likes, 1 repeats
       
       Is there some real literature I can read about preserves?