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Oxford Companion to Sugar and Sweets

Oxford Companion to Sugar and Sweets

By Darra Goldstein

Published 2015

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Levels of acidity vary considerably among fruits. In making preserves, acid works to release pectin in addition to influencing the flavor of the final product. To release pectin, lemon juice should be added during the cooking process; as a flavor adjuster, it may be added once the setting point has been achieved.