Excerpt:
The present scarcity of sugar for food purposes emphasizes the significance of various measures which aid in the conservation of sugar for food manufacture. Since the manufacture of fruit jellies, jams, and preserves requires large amounts of sugar, the quantities of such products that can be made by the food preserver as well as by the housewife may be seriously curtailed. By the use of specially prepared pectins, or more properly “low-sugar jellying pectinates,” it is possible to make edible gels with a considerable saving in sugar.
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