0 Members and 1 Guest are viewing this topic.
Unfortunately, it never set, and is more of a peach sauce than a jam. Why is this?
Acid in fruit is required to form the gel. In some jam recipes additional acid is required for a proper set. Lemon juice is an example of an added acid.
PEACH JAM WITH PECTIN 4 c. (960 mL) peeled peaches3 to 4 tsp. (15-20 mL) liquid artificial sweetener1 tbsp. (15 mL) unsweetened lemon juice1/2 tsp. (2.5 mL) ascorbic acid1 3/4 oz. (21 g) pkg. powdered fruit pectin