- Berries are low in pectin, the fiber that helps jam set
- To thicken berry jam, cook it longer or add commercial pectin
- Jams are lower in sugar; jellies are more heavily sweetened
- Sugar doesn’t preserve jam; the right balance of acid and heat does.
Excerpted from Tart and Sweet by Kelly Geary and Jessie Knadler. All rights reserved.
Copyright ©2010 by Kelly Geary and Jessie Knadler.