Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
Powdered and Liquid Pectin are not all the same. There are differences between them in the amount to add to a recipe, quantity of sugar, and the possibility of adding additional ingredients. Here is a "cheat sheet" and table to figure it all out!
All About Pectin and Naturally Sweetening your Jam or Jelly
Going easy on sugar doesn't have to mean giving up jam. This pear lemon jam is sweetened with white grape juice concentrate. It tastes good, too!
One of my absolute favorite jams, this tastes like biting into a ripe pear.
A delicious exotic marmalade!
It takes time for marmalades to develop their intense, concentrated flavors. Here's how they're different from jams.
Citrus is like a guiding light in winter. Here, navel oranges are used to make a marmalade that is both less sweet and less bitter than its Seville orange counterpart.
Learn to make low sugar, or no sugar jam, jelly and syrups using Pomona Pectin. This versatile product allows you to double, triple or quadruple batches too.
Go on out and pick yourself some blackberries! This recipe is a berry sweet, tangy lime way to put your harvest to work.
Gudrun creates low-sugar jam using calcium-activated pectin.