Acid is added to some fruit during cooking to extract pectin, improve colour and prevent crystallization – it should be added to any fruit with a low acid content, and to any vegetable jam. Acid may be in the form of lemon juice, citric or tartaric acid, redcurrant or gooseberry juice. To 41b/2kg fruit, allow 2 tablespoons lemon juice or ½ teaspoon citric or tartaric acid or ¼ pint/125ml redcurrant or gooseberry juice.
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