The Global Chef: Respectin’ pectin in jams, jellies – Traverse City Record Eagle


Traverse City Record Eagle

The Global Chef: Respectin' pectin in jams, jellies
Traverse City Record Eagle
This acid neutralizes some of the negative charge and causes the pectin molecules to repel less. Preserves thickened with HM pectin and sugar attract water molecules, causing the pectin chains to move closer to form a loose, gel matrix. Fruit preserves

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