Which of the following holds untrue with respect to jam making?
(a) Boiling water to concentrate the mixture is an important step
(b) The fruit is heated to soften it, extract pectin and then boiled rapidly to increase sugar content to about 70%
(c) High methoxyl pectin is used in jam and low methoxyl in gelling agents in milk products
(d) None of the mentioned
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Enquiry is from Fruits, Vegetables and Milk Processing topic in portion Fruits, Vegetables and Milk Processing, Meat Processing and Oil Processing of Food Engineering