Please help re: lemon juice in peach preserves/jam

[Tracy in Ky]

Does anyone know for sure why lemon juice is listed as an ingredient in peach jam or preserves? The preserves from my old family recipe were very dark--and we like them that way. I made some yesterday, adding in the lemon juice, and they are very light colored.

 

If the lemon juice is there just to prevent color change, I think it is safe to leave it out. But if it is there to raise the acidity to a safe level, then I am scared to leave it out. I can't find the information in any of my resources.

 

I plan to make more today, and I don't know waht to do!!:001_huh:

 

Thank you so much,

Tracy

[percytruffle]

Tracy,

 

I don't know either and was curious, so I did a little research for you. Check out this conversation at Chowhound. It looks as though the lemon juice isn't just there to prevent browning, but it may not have anything to do with spoilage either. It helps it to gel.

 

Good luck with your peaches!

[Guest Virginia Dawn]

Ack! That would explain why I got strawberry syrup this year instead of jam.

 

I'm totally embarrassed.

[Tracy in Ky]

Thanks for the info! That gives me something to think about, because preserves are supposed to be in a runnier syrup than jam. If I leave out the lemon juice, it might help it be more like it is supposed to be.

 

Virginia Dawn, ds loves fruit syrup. Wanna send some over? He would think it was absolutely wonderful :)

[Adrianne]

Lemon juice is added to ensure acidity levels of the fruit/veggie you are canning to prevent spoilage and to help against browning. I usually forget to add or do not have any so for jam I leave it out.