-
-
anon answered on 18 Mar 2013:
No, not at all (OK, maybe a little bit :-l)
Did you know jam making is a science in itself? It’s all to do with a molecule called pectin that comes out of the fruit when you heat it & then forms a different kind of structure on cooling. Too little pectin & you end up with strawberry sauce instead (great in ice cream, but will leave your toast swimming).
I can’t believe I have turned into such a jam nerd – the shame of it!
Comments