I make pectin stock from apples for use in jams and jellies, and I have lots of it. I would like to try using this stock as a fat substitute in baking, similar to replacing some of the fat in recipes ...
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 ...
We have powdered pectin and have a recipe that calls for liquid. What are the differences between the two? How are they made? How do their uses differ? How do you substitute one for the other? what ...