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In article >,
(William R. Watt) wrote:

> The longer boiling time is supposed to lower the quality of the jelly.
> I'm not expert enough to confirm this from experience, but I've read that
> it's so.

I've found it to be so, which is one reason I usually use pectin--it
reduced the total boil time. I think the resultant jam (I usually make
jam rather than jelly) has a nicer aroma.

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