Quote:
Originally Posted by Cinisajoy
I know very little about jam and jelly making but I have never seen that much sugar to fruit ratio. I too figured sales pitch.
Since I was curious, for concord grape jelly using juice : 1.5 cups of sugar per 1 cup juice.
I looked in an older booklet called well preserved.
Edited to add: the red currant jelly had your exact ratio + 1/2 cup water.
|
So, who could be some people or what could be some organizations behind the sales pitch possibility that you and AnotherCat brought up?