The secret to making jam without commercial pectin is to add lemon juice and a cut-up apple to your jam pot (and you may need to cook it a bit longer). Both fruits have naturally-occurring pectin, which serves to help solidify your jam. For example, proportions for a small small batch of strawberry jam could be: three cups of berries,1 1/2 cups sugar (or honey), juice from half a lemon and half a cut-up apple.

—Nicole, Cucina Nicolina

Tagged with →  
This blog is made possible by your support (thank you), select brand partnerships, advertisements, and affiliate links to items I love and use. READ MORE >