Pectin substitute

There is nothing worse than starting the jam-making process and realizing you don't have any pectin. I mean, who wants to run out to the store for one

Pectin is an important ingredient when making homemade jams, jellies, and preserves. Here's how to make your own at home.

If you need to convert a recipe for using bulk or powdered pectin, it can be done. You will have to modify measurements and recipes, though.

Pectin is not always a healthy addition to homemade jellies and jams. Here's why to avoid this additive and what to use instead.

Learn the rules for using pectin in your jams and jellies, so you can substitute liquid with powdered or the other way around, successfully.

This recipe is used with permission from Chris Dalziel's book, Dehydrator Cookbook for Beginners, Copyright © 2022 by Rockbridge Press, Oakland, California.

This is a simple blackberry jam recipe that includes shredded apples instead of commercial pectin. This recipe can be cut in half, if necessary.

During the time I was writing my first cookbook, I was something of a liquid pectin fan girl. I liked its ability to create a natural, not-too-firm set. However, as time has gone by, I've

Are you searching for a healthier way to prepare home-canned jams or preserves? Is your frugal mind intrigued with pectin-free options? Have you been wondering where to begin? Today is your day! In this post, I

Pectin is a type of soluble fiber that your body cannot absorb or digest. It is found in the cells of all plants, but fruit skins and cores are especially high in pectin. Apples and citrus fruits are also naturally rich in pectin, particularly if they are underripe. Pectin is used to thicken jams ...