"Melba's Jammin'" wrote in message
...
In article ,
"Lefty" wrote:

Maybe the Sur Jell needs the extra sugar to conceal its taste? Or this:
An
older Food Science textbook says the standards for identity for jams and
jellies is "no less than 45 parts of fruit to 55 parts of sweetener by
weight". Or maybe they are playing it safe to cover their ass in case
some
fool makes botulism.

You don't get botulism from fruit jam, or jelly, or preserves.
Botulism poisoning CAN be a result of improperly processed low-acid
comestibles (flesh, vegetables, combinations thereof).

rec.food.preserving has a good FAQ file available.
http://www.jaclu.com/rfpFAQ/rfpFAQ.htm
--
-Barb
http://jamlady.eboard.com Updated 3-27-2006 It Can Can!


That's why you are the Jam Lady :-) I was just conjecturing.

Just adding lemon juice has worked for me so far, I assume, because I just
happened to use high-pectin fruit.

I make enough to fill a pint jar and keep it in the fridge. It doesn't have
time to go bad, it tastes too good.
Lefty

Life is for learning
The worst I ever had was wonderful