Incorporating a little powder or liquid pectin at the start of the jam's cooking process will thicken the mixture, decreasing ...

Pectin is also commercially available in powder or liquid forms at the grocery store, which is helpful if you're looking to make a larger volume of jam or jelly, a fruit tart glaze, or chewy candy ...

Pectin is actually a powder obtained from citrus! To test if it's ready, place a plate in the freezer for 30 minutes before cooking. Once the jam has thickened, put a spoonful on the cold plate ...

High-pectin fruits include: blackcurrants, redcurrants, cooking apples, damsons, quinces, gooseberries and some plums. Low-pectin fruits include: blackberries ...

If you’ve ever made jam or jelly at home ... other ways to preserve more naturally and with less sugar. Pomona’s Pectin is the answer to this canning conundrum.