Mrs. Larkin is a trusted source on Baking.

added over 2 years ago

Read up on the esteemed MrsWheelbarrow's advice here: http://www.mrswheelbarrow... She's a canning maniac.

• 0 People think this is an excellent answer
• Reply
• Flag this answer for inappropriate content

mainecook61 added over 2 years ago

The need for commercial pectin (and the large amounts of sugar it requires) is often exaggerated. I have a cupboardful of raspberry, strawberry, blueberry, plum, and apricot preserves and jam (to name a few) without a drop of the stuff. Jelly is trickier and may require the simple addition of some apple juice to get a good gel. The key is to not cut back on the sugar too much and to patiently cook and stir until the jam reaches the jelly point. I recommended Linda Ziedrich's The Joy of Jams, Jellies and Other Sweet Preserves on another post because she is too avoids commercial pectin and her recipes are good ones.

• 1 Person thinks this is an excellent answer
• Reply
• Flag this answer for inappropriate content

RavensFeast added over 2 years ago

Well that's quite a coincidence. I know Linda through the Portland food community but frankly had no idea she wrote this book. She and her husband just started producing a hazelnut oil too. Fantastic, thank you!

• 0 People think this is an excellent answer
• Reply
• Flag this answer for inappropriate content