QUESTIONS
Note the difference in the quantity of carbohydrates in Canned Fruit and Fruit Jelly (see Figure 92). What kind of carbohydrate is present in greatest quantity in these foods?
To what is the difference in flavor of Canned Fruit and Fruit Jelly largely due?
What is the chief difference in the processes of jam making and jelly making?
What is the result if too much sugar is used in jelly making?
What is the result if jelly is cooked too long?
Note the difference in the methods of sealing jams and jellies. Explain.