tag:blogger.com,1999:blog-3407566290520245041.post5800653306701306033..comments2023-06-26T02:50:48.355-07:00Comments on <center> Welcome to Kat's Canning Tidbits I hope you enjoy your visit!</center>: Apple-Cinnamon JellyKathttp://www.blogger.com/profile/05620551884677675517noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-3407566290520245041.post-13726740574939805482013-06-22T15:56:22.344-07:002013-06-22T15:56:22.344-07:00Butter is used to prevent foaming in jam & jel...Butter is used to prevent foaming in jam & jelly recipes. We've always used a small amount when making jams & have never had it go rancid, even in 100 degree heat during the summer.mdelphttps://www.blogger.com/profile/02928856594426961194noreply@blogger.comtag:blogger.com,1999:blog-3407566290520245041.post-74742839958891722492013-06-22T15:06:18.750-07:002013-06-22T15:06:18.750-07:00Butter helps reduce foaming when making jam. It i...Butter helps reduce foaming when making jam. It is an optional ingredient and if you check the tips in your boxes of Ball Pectin and the Ball Blue Book it also tells you it is an optional ingredient. I have never had a problem with any of my jam by using it. Kathttps://www.blogger.com/profile/05620551884677675517noreply@blogger.comtag:blogger.com,1999:blog-3407566290520245041.post-37929851621944893882013-06-22T06:17:53.483-07:002013-06-22T06:17:53.483-07:00what purpose does the butter have in the recipe ? ...what purpose does the butter have in the recipe ? have you tried leaving it out ? Butter can turn rancid and I know it is a small amount but I would double/triple the batch for gifts.<br /><br />TinaHCatinahttps://www.blogger.com/profile/08292213646831203184noreply@blogger.com