The skinny on real lemon juice

I have only used real lemon juice in all my jams, not worrying very much about it. Another blogger has explained it all for me (and you). http://agardenerstable.com/2011/04/19/real-lemon-versus-realemon/

I thought that this was a good essay and will continue to use the real thing.

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One Response to The skinny on real lemon juice

  1. sa says:

    A lower ph is actually more acidic. So 4.9 is less acidic than 4.5. https://www.ag.ndsu.edu/pubs/yf/foods/fn1396.pdf

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