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Gelling sugar or (British) Jam sugar or (US) Jelly sugar or sugar with pectin is a kind of sugar that is used to produce preserves, and which contains pectin as a gelling agent. It also usually contains citric acid as a preservative , sometimes along with other substances, such as sorbic acid or sodium benzoate
Some crabapple varieties are an exception to the reputation of being sour, and can be very sweet, such as the 'Chestnut' cultivar. [23] Crabapples are an excellent source of pectin. Using sugar and spices such as ginger, nutmeg, cinnamon, and allspice, their juice can be made into ruby-coloured crab apple jelly with a full, spicy flavour. [24]
List of words having different meanings in American and British English: A–L Jelly, defined as: a clear or translucent preserve made from the liquid of fruits boiled in sugar and set with pectin, specifically without pieces of fruit (e.g. 'crab apple jelly') is listed in the column: Meanings common to British and American English
An explainer on pectin — found in citrus peels and membranes — and why it's crucial to getting the proper set in marmalade. (Christina House/Los Angeles Times)
Taking care while working with the hot liquids, put peppers and vinegar in a food processor or blender, or press through a sieve to purée. Return purée to canning pot, add remaining ingredients except pectin, and bring to a rolling boil. Add pectin and return to a full boil.
This is an accepted version of this page This is the latest accepted revision, reviewed on 17 January 2025. Preparations of fruits, sugar, and sometimes acid "Apple jam", "Blackberry jam", and "Raspberry jam" redirect here. For the George Harrison record, see Apple Jam. For the Jason Becker album, see The Blackberry Jams. For The Western Australian tree, see Acacia acuminata. Fruit preserves ...
Return purée to canning pot, add remaining ingredients except pectin, and bring to a rolling boil. Add pectin and return to a full boil. After 1 1⁄2 to 2 minutes when jelling is ensured, remove ...
Taking care while working with the hot liquids, put peppers and vinegar in a food processor or blender, or press through a sieve to purée. Return purée to canning pot, add remaining ingredients except pectin, and bring to a rolling boil. Add pectin and return to a full boil.