I recently made and canned blueberry jam for the first time, using this recipe and canning instructions. I filled all my jars & canned them, but there was
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 o
I've made paprika jelly before (combined with raspberry flavour), and I quite like the novel flavour. It kind of reminds me of chili chocolate, but more water b
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 y
I made redcurrant jam some months ago, with sugar/pectin-mix. I used the appropriate amount. However, the mix was very old (+5 years). I tried it anyway. The ja
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 the
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
I have some surplus cooking apples which I will be trying to make jam with. I can't find pectin in my local supermarket, but they do have "jam sugar", which con
In my first attempt at making jelly, I seem to have veered off course. I'm following this recipe for Cranberry-Pepper Jelly: Ingredients 3 red bell pe
Rather than using natural pectin from the fruit being used or added pectin I am looking for an alternative setting/gelling agent that will enable me to get more
How long does lemon curd have to be cooked in order to ensure a good set? if pectin is being used, what type of pectin is suitable?
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
I am making this yule log for christmas which requires pectin NH for the glaze. Can I use any other normal pectin instead of the pectin NH and have the same gl
In some recipes for apple and cherry pie, it is suggested to pre-cook the filling at low temperature in order to make pectin heat resistant and so preserve the
I made a spicy margarita jelly that hasn't set up after almost two weeks - even in the refrigerator it's still "loose." I don't have the exact measurements in
I have a blackberry watermelon jelly that I made and it didn't set up. I waited about 3 weeks for it to set up and then reprocessed it, adding more pectin. I
Citron watermelon (AKA Pie Melon, Tsamma, and Colorado Preserving Melon) is said to be useful for making pies, preserves, jam, pickles and such. It is not used
When I make small batches, 1-2 half pints at a time, they turn out perfect with great set and texture. However when I make regular batches of 8 half pints, th
I'm trying to make strawberry jam with agar-agar as replacement of pectin, where for it I'm using 0,4% of agar (of final product). I have read in many places th
I am currently doing my food technology GCSE coursework and need a Lemon Cheesecake recipe for next week. I was planning on having an enriched shortcrust base,