"Melba's Jammin'" > wrote in message
...
>
> > Are some fruits more prone to scum than others?
>
> I think so, but don't ask me to tell you which ones.
>
> > Does anyone know what causes the scum?
>
> Can't remember. (Lotta help I am, huh?)
I've been told to stir a knob of butter into the jam or jelly to remove
scum, prior (as I recall) to pouring it into jars. What's you take on this
Barb ? I was somewhat concerned about the butter being a dairy product when
BWB canning (and as it goes so far I haven't needed to bother about scum
anyway).
Rachael
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