choices:
Thick,
Thin,
Watery,
3-5 minutes,
Pectin mixtures,
Sugar concretrated
Fruits,
2 months,
4 months,
denatured alcohol,
Isopropyl alcohol,
2 minutes,
1 tbps,
2 tbsp,

1. What consistency of jams, marmalades, and jellies should have?
2. What is the thickening agent found in the fruit?
3. Where do you often find the thickening agent needed for sugar
concentrated foods?
4. What kind of alcohol is used in testing a fruit pectin content?
5. How many tablespoon/s you need using this alcohol for a pectin mixture?
6. How many months can you store your mixture?
7. How should you shake your pectin mixture?
8. How many minutes should it take in setting aside your mixture?
9. What should you look for after setting aside your mixture in the mason
jar?
10. How are you going to determine fruit pectin content?

pasagot po pleasee salamat po​