Piccolina
Executive Chef
Hi everyone,
I am wondering if it is possible to omit (entirely) the lemon juice in homemade jam and jelly recipes?
What is the purpose of the lemon juice; does it help to set the Certo better?
Does anyone have any recipes for jams that do not use lemon (or other citrus juices)?
Thank-you for any thoughts on this subject,
Happy cooking to all!
I am wondering if it is possible to omit (entirely) the lemon juice in homemade jam and jelly recipes?
What is the purpose of the lemon juice; does it help to set the Certo better?
Does anyone have any recipes for jams that do not use lemon (or other citrus juices)?
Thank-you for any thoughts on this subject,
Happy cooking to all!