http://www.thekitchn.com/feedburnermain
(Image credit: Joe Lingeman)
Making jam is one of the surest ways to preserve summer into the winter. At its most basic, jam is nothing more than fruit and sugar cooked down until fragrant, flavorful, thick, and spreadable. But not all fruit has enough natural pectin to set into a jam with just sugar. That’s when commercial pectin can help a home canner out.
So let’s talk about what pectin does for jam and how to use four of the most common types of pectin on the market.
Filed under: Fitness
For now classes are 6pm and 640pm at 2840 Wildwood st in the Boise Cloggers studio.
Book your class NOW!
click this ==>
