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This is an accepted version of this page This is the latest accepted revision, reviewed on 17 January 2025. Preparations of fruits, sugar, and sometimes acid "Apple jam", "Blackberry jam", and "Raspberry jam" redirect here. For the George Harrison record, see Apple Jam. For the Jason Becker album, see The Blackberry Jams. For The Western Australian tree, see Acacia acuminata. Fruit preserves ...
Gelling sugar or (British) Jam sugar or (US) Jelly sugar or sugar with pectin is a kind of sugar that is used to produce preserves, and which contains pectin as a gelling agent. It also usually contains citric acid as a preservative , sometimes along with other substances, such as sorbic acid or sodium benzoate
Blueberry jam is made from blueberries, sugar, water, and fruit pectin. Blueberry sauce is a sweet sauce prepared using blueberries as a primary ingredient. Blueberry wine is made from the flesh and skin of the berries, which is fermented and then matured; usually the lowbush variety is used.
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The active ingredient in fruit flavors is pectin, a soluble gelatinous polysaccharide found in ripe fruits. Pectin places a coating on the throat to reduce irritation and swelling. Original Menthol and the various Honey flavors contain menthol, an oral anesthetic and irritant reliever. [9] [10]
Overall, if an adult cat cannot maintain normal body condition on a free-choice feeding diet, despite exercise levels, portion-controlled feeding is recommended. Many pet cats are fed energy-dense, high carbohydrate diets, which provide much more energy than needed. This is a major issue with indoor cats as it has been shown to lead to obesity.
In general, pectin is considered as a safe ingredient used as emulsifiers and gelling agents in manufactured foods; accordingly, pectin and MCP are generally recognized as safe. [1] Although modified citrus pectin is more easily digested than natural citrus pectin, individuals with allergies or sensitivities to citrus may experience diarrhea or ...
Unlike jam, a large quantity of water is added to the fruit in a marmalade, the extra liquid being set by the high pectin content of the fruit. In this respect it is like a jelly , but whereas the fruit pulp and peel are strained out of jelly to give it its characteristic clarity, it is retained in a marmalade.