RecipeMuncher

Just this past year I ventured into the land of non commercial pectin, jellies, jams and preserves. So far I have been pleasantly surprised. I used to think that the only way to get my fruits to gel was to use Sure Jel or Certo. They do work great but I learned that a lot of fruit has its own pectin and adding apples (tart ones) can make your fruit set as well. It is sometimes a softer set but sometimes that is better. Did you ever have a jam that was too hard to spread? This particular cu (...)