Rather than using natural pectin from the fruit being used or artificial pectin I am looking for an alternative setting/gelling agent that will enable me to get more jam from my two principle ...
I have some surplus cooking apples which I will be trying to make jam with. I can't find pectin in my local supermarket, but they do have "jam sugar", which contains pectin, but is twice the price of ...
I made redcurrant jam some months ago, with sugar/pectin-mix. I used the appropriate amount. However, the mix was very old (+5 years). I tried it anyway. The jam turned out like a syrup, it is very ...
I've tried twice to make fruit preserves using only the natural pectins in the fruit. The first time with plums where the jam was much to thick, and yesterday orange marmalade which came out tasting ...
I recently made and canned blueberry jam for the first time, using this recipe and canning instructions. I filled all my jars & canned them, but there was a little jam left in the pot. It was a ...