Ingredients

  I have been prompted into these pouring out USES FOR JAM by Jackie Kaines Lang’s suggestion that after all the time spent over a preserving pan, jars may just be lurking at the back of cupboards. What a thought! There are so many and so here are mine. Do you have any to add? HERE…
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Choosing fruits with high pectin content such lemons and oranges are a safe start if you are anxious about your marmalade or jam setting. The pectin in citrus fruit is high in the skin not in the fruit itself so don’t hold back adding peel. See Beryl’s list of high, medium and low pectin content on…
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