I've seen recipes calling for pectin, others call for pectin NH, so there is a difference. Could anyone please explain to me what is the difference between them and how to they behave different? Also ...
I make jam all the time, using pectin. But the recipes only list a few dozen common fruits. Recently, I wanted to make crabapple jam or jelly, and I found a recipe that essentially had me cook the ...
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 ...