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Jellies and Jam Made with and without an Extracted Pectin


by Victoria Carlsson 1927

FOR a number of years the use of commercial extracted pectins has been increasing in the classroom and in the home.1 This has made possible the extension of jelly making to fruits which do not contain a sufficient quantity of pectin to insure a jelly-like consistency. The following report is based on experimental work to compare the methods ordinarily used by the teachers and housewives with the methods advocated by the manufacturers of commercial products. The procedure commonly used by instructors and housewives is called "without an extracted pectin," and the procedure advocated by manufacturers is called "with an extracted pectin."


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Cite This Article as: Teachers College Record Volume 28 Number 8, 1927, p. 784-794
http://www.tcrecord.org ID Number: 5820, Date Accessed: 12/15/2017 2:58:24 PM

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  • Victoria Carlsson


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