In this episode we dive deep into the spreadable, delectable ingredient that makes jam and jelly so perfect for a PB&J, and so excellent on toast: pectin.
Pectin is a naturally occurring substance found in apple cores, fruit seeds, citrus pith, and more. It can be added to jams and jellies by using commercially prepared powdered or liquid pectin or by using these natural sources.
Using commercial pectin requires you to use the recipe provided on the box for the best results.
Get powdered pectin (usually added at the beginning of the cooking process) here
Get liquid pectin (usually added at the end of the cooking time) here
Try naturally derived Pomona’s Pectin here.
Pectin works with sugar and citric acid to give your jam and jelly structure, much like gelatin does in animal bodies (do not use gelatin in canning recipes, by the way).
ClearJel is a wonderful, canning safe thickener that is invaluable in canning pie fillings. It isn’t a pectin, but it does a great job of thickening. Do not use regular cornstarch in canning. Get ClearJel here.
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