Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
I made this lovely cherry jam with hints of lemon and the smoothness of vanilla bean. Because cherries don't have a lot of natural pectin you will need pectin to help with the gelling process. I decided to try a liquid pectin.
Different recipes call for different kinds of pectin. (What is pectin, anyway? Find out here.) So what if you're all set and ready to make a pot of jam, and your recipe calls for liquid pectin, but you only have dry? Can you substitute them?
Jelly 911...What do you do when your jelly doesn't jell? Don’t despair! I have a couple of full proof methods to re-cook the spread and have it gel up perfect.
