Tracy in Ky Posted July 11, 2008 Share Posted July 11, 2008 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 Quote Link to comment Share on other sites More sharing options...
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