Strong and stable gels producedby subjecting pectin to the action of enzymes may offer alternatives to acid-sugar gels already used in foods, says new research from Korean and American scientists. By ...

Home canning "newbies" are learning the hard way about the importance of having the right directions when you're making jams and jellies. Case in point, this summer's instruction mix-up involving Sure ...

Pectin gels improved the taste and texture of low-fat cheese, says research from China that may offer interesting possibilities for mayonnaise formulators. The gel could help food makers cut costs and ...

If you’re a jam and jelly-maker you know well the substance that causes angst and anxiety: commercial pectin. Pectin thickens fruits that contain little or no pectin into jam and jelly. (If you’re ...

Even experienced preservers can end up with jam or jelly that does not set up. That leaves you with two choices: Serve it as a topping for pancakes, waffles and ice cream -- or remake the preserves.

3-1/2 cups prepared fruit (buy about 1-1/2 pt. fully ripe red raspberries and about 1-1/4 lb. fully ripe peaches) 7 cups sugar, measured into separate bowl 3/4 cup water 1 box SURE-JELL Fruit Pectin ...

If you’ve been making jam for years, you may be in a jam rut. And if you’ve never made jam before, you may be about to fall into a rut, and it all starts with where you do grocery shopping. A little ...

This story is a component of the feature “Seasons of Preserves: Berry Jelly,” which is part of a four-part series on preserving fruit at home called “L.A. in a Jar.” As RuPaul sings in the 2012 song ...