Jam

 RM8.90/kg

What are the hot fill temperatures for the plastic bottles? Article Title:  What are the hot fill temperatures for the plastic bottles? Article Summary:  This is a list of different bottle and jar materials and the maximum temperature that they can be filled at. Article Date:  10/19/2007 Article ID:  718     Hot fill temperatures for plastic bottles and jars. PET (polyethylene terephthalate)      120°F PS (polystyrene)                             150°F HDPE (high density polyethylene)    145°F LDPE (low density polyethylene)      120°F PP (polypropylene)                          165°F PVC (polyvinyl chloride)                   140°F NOTE: The information provided above is intended to provide a relat...

According to  The Green Guide , a website and magazine devoted to greener living and owned by the National Geographic Society, the safest plastics for repeated use in storing food are made from high-density polyethylene (HDPE, or plastic #2), low-density polyethylene (LDPE, or plastic #4) and polypropylene (PP, or plastic #5). Most Tupperware products are made of LDPE or PP, and as such are considered safe for repeated use storing food items and cycling through the dishwasher. Most food storage products from Glad, Hefty, Ziploc and Saran also pass The Green Guide's muster for health safety. But consumers should be aware of more than just a few "safe" brands, as most companies make several product lines featuring different types of plastics. While the vast majority of Tupperware products are considered safe, for example, some of its food storage containers use polycarbonate (plastic #7), which has been shown to leach the harmful hormone-disrupting chemical Bisphenol A (...

http://www.seriouseats.com/recipes/2014/08/rustic-apricot-jam-recipe.html Jam Making 101: The Secrets to Getting Jam to Set Like a Pro The key to perfectly set jam is understanding how pectin works.  GET THE RECIPE Rustic Apricot Jam It can seem like witchcraft: you start with a pile of fresh fruit, wave a wand (okay, actually a rubber spatula) over a bubbling, boiling cauldron and then everything comes together into a glistening, jewel-toned, spreadable jam. There's chemistry behind the magic, though, and understanding it is the key to making great jam. Once I learned exactly how a jam's few ingredients interact, I was able to figure out what I was doing wrong when my first strawberry jam came out like a soda syrup and my second came out like the sliceable contents of the can of cranberry sauce my grandma used to open at Christmas. The ultimate goal in jam-making is to form a molecular web that holds all of the fruit's juices together. And...

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