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Q: Why did the consistency change when you changed the ratio ratio of sugar to pectin?
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What is the ratio of liquid to powdered pectin?

1 tbsp of liquid pectin = 2 teaspoons of powdered pectin


What criterion is used for the jellying ability of pectin?

The degree of jelling ability of pectin is determined by its ability to form a gel when combined with sugar and acid in a specific ratio. This ratio influences the gel consistency or texture, with high sugar content resulting in a softer set and lower sugar content yielding a firmer set. pH levels also play a role in the jelling process.


What is the ratio of powdered pectin and water for jellies?

The typical ratio for making jelly using powdered pectin is 1 box (usually 1.75 oz) of powdered pectin to 2 cups of liquid (such as juice or water). Make sure to follow the instructions on the specific pectin package you are using for best results.


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A fraction is a ratio


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