The natural pectin in red currants makes commercial pectin unnecessary for this lively soft-set jam. This recipe is adapted from Bernardin Complete Book of Home Preserving (Robert Rose, 2006).
High-pectin gooseberries are often blended with soft fruits to help jams and jellies set.
This delicious, sweet spread comes together in a snap. Lemon seeds naturally contain pectin, so you won't need to open a package of liquid pectin for this smallbatch preserve. Although this jam is easy to make, it does require attention to prevent it from boiling over, so don't walk away from the stove.
The combination of tart and sweet fruit (some of which are pectin-rich, such as red currants) results in a naturally set jam.
Here's a preserve that kids love from our August 2004 "Perfect Summer Preserves" collection. Invite them to help make this no-cook freezer jam using light pectin crystals.
Apple, brown sugar and cinnamon come together in this autumn dessert. If the topping is made ahead, the pectin in the apples will make it thicken when cooled, so rewarm to liquefy before serving.
This strawberry jam – and its fruity variations – contains less sugar but has all the fresh flavour of regular jam. It is more softly set than jams that contain added pectin, but the old-fashioned taste is perfect.
Gelée, French for “jelly,” is a European confection found in pastry and chocolate shops. The addition of apple to these candies provides the extra pectin for a firm-set jelly. Be sure to let them stand for 3 days before packaging.
This tangy jam puts the sparkle into mornings. After processing, ensure lids curve inward for proper sealing.
This jelly is lighter in flavour than the traditional one made with Concord grapes.
