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 ...

Ingredients like gums, emulsifiers, and stabilizers are essential in dairy and non-dairy products, enhancing taste, texture, ...

This story is a component of the feature “Seasons of Preserves: Citrus Marmalade,” which is part of a four-part series on preserving fruit at home called “L.A. in a Jar.” If you know even the ...

Scientists found elephant gut bacteria reduce coffee bitterness, explaining Black Ivory’s smooth taste. How digestion alters ...

In this episode of In the Kitchen with Matt, I will show you how to make strawberry jam. This easy homemade strawberry jam ...

When pistachio hulls split before the nuts are harvested, insects and fungi can get inside, damaging the nut, costing farmers ...

If you're using a recipe that calls for commercial pectin, there are several points you need to pay attention to: • Do not attempt to switch powdered pectin for liquid or liquid for powdered; the two ...

Making grape jam on the stove requires a lot of hands-on stirring. Plus, it's more prone to burning. This slow cooker ...