Essay
Discuss the ideal conditions for successful gelling of a fruit spread. Include pectin, sugar, and pH levels. Name some fruits that are well-suited for making spreads because they already have sufficient pectin and acid. What fruits are rich in pectin but low in acid? Which fruits are rich in acid but low in pectin? Name a fruit that is low in both acid and pectin. How can adjustments be made for either low acid or low pectin levels?
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