I’m planning to make jam for the first time using this recipe from the Ball Complete Book of Home Preserving. I’ve seen a lot of recipes in the other Ball canning book specify bottled lemon juice but this one does not specify the type. Should I use freshly squeezed lemon juice since it doesn’t say?
by crazybooklady83
4 Comments
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I use bottled for consistency of the pH. If you want more lemon flavor add a little fresh lemon zest. Good Luck!
Unless it says otherwise, I always assume they mean bottled as then the pH is known (as cheft3ch also said).
The bottled lemon juice is stated because it has a specific pH that will keep your jam from going bad. They make the bottled juice to a specific pH and the fresh squeezed won’t guarantee the proper pH.