Most store-bought jams are loaded with high-fructose corn syrup, artificial pectin, and preservatives to keep them shelf-stable for months. The fruit content is often minimal, diluted with fillers and ...

In the past, making jam was a way to have fruit on hand during the long winter months. Today, we make jam more for pleasure than out of necessity. A range of new pectin now allows us to make jam ...

Pectin is a naturally occurring thickener and stabilizer, helping jams, jellies, and fruit preserves set. Scientifically speaking, it’s a soluble fiber (a.k.a. a type of polysaccharide) found in the ...