Your Own Pectin Recipe

By Jeannine Ansley
Published on May 1, 1980
article image
PHOTO: FOTOLIA/MARGOT
Our fruit pectin recipe will help you make delicious jams and jellies.

There’s just nothing quite like homemade jam. Whether you
spread it on toast, serve it with steamin’ hot pancakes, or
just–as I’ve been known to do–eat it right off
the spoon when nobody’s around, this “personal” sweet stuff
seems to hang on to a lot more of the “fresh fruit” flavor
than the store-bought kind ever does.

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