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've got a recipe here for fish done with a glaze made of peach preserves that looks pretty tasty. However, some members of my household dislike peach. Citrus is a classic pairing for fish; can I swap ...
I was wondering if there is a way to make jam without going through a gelatin type product. There is no real motive behind that question, except for curiosity