Amy Bronee

Amy Bronee writes about family cooking and home canning in Victoria, British Columbia. She also teaches beginner canning classes for home cooks. Visit her at Family Feedbag, her blog, and on Twitter.
The Point of Pectin: 5 Reasons to Add Pectin to Your Homemade Jam
It should be a crime to take beautiful fruit you bought at a farm stand or hand-picked yourself and cook the joy out of it. Cooking any mixture of fruit and sugar long enough will result in a jam that will set up in your canning jars. But longer cooking times can mean over-processed flavor, darkened color and a lower yield. Adding pectin allows you to cook jam for a much shorter time, which may result in the jam of your dreams. Here are five reasons to add it to your next batch. 1.
Aug 13, 2013