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Monica May

Missing pectin can be supplemented by adding lemon juice, which is rich both in pectin and acid content. Allow 2 tablespoons of lemon juice to each 4lb of fruit. Alternatively, add 1/2 teaspoon of citric or tartaric acid to the fruit before cooking. (Taken from "The Cookery Year")

jean newman

i dont want to use pectine at all in my jams as it makes the jam taste and also alters the texture , could you offer an alternative please

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