Does anyone have tips? Besides just cooking fruit down - would I need to add citric or ascorbic acid for shelf life? Pectin for texture? I'm looking for shelf stability.Thanks!
You need to buy some Pomona's Pectin and go to town. I make very low sugar jam with it every summer. It uses calcium to create a jell, rather than sugar. Check out their website.
Most Recommended Discussions on Home Cooking
Mar 10, 2014
What's for Dinner #281 - The...
15 minutes ago
If I could only keep the cookbooks...
6 minutes ago
about 2 hours ago
What are you baking these days...
28 minutes ago
Birthday Dinner Menu: "he likes...
Mar 07, 2014
40 Impressive Birthday Cake Recipes
See All 41 Recipes »
About/Contact CHOW |
Posting Guidelines |
CBS Entertainment | About CBS Interactive | Jobs | Advertise