In article ,
J Jackson writes:
| Nick Maclaren wrote:
|
| : The reason that some jams, jellies etc. don't keep very long is that
| : they have a low concentration of sugar and acid.
|
| Indeed.
|
| I generally like to keep added sugar levels to a minimum, the "hot seal"
| method works better as a general method.
|
| But there's a world of a difference between a fruit cheese and a fine
| fruit jelly :-)

Not really. The difference is in what you are using and how much
of it! If you are using japonica, it is so acid that an appropriate
level of sugar doesn't make it sickly. If you are using (real)
quince, strawberry etc., the same is NOT necessarily true, and the
keeping qualities are more of an issue.


Regards,
Nick Maclaren.