Over cooking, at any stage of the jam making process, lowers the gelling capacity of the pectin. New pectin products allow jam to be made with reduced amounts of sugar, with non-nutritive ...

Old European methods of jam-making resolve low pectin levels in a ... recognize that 220°F temperature as just below the ...

In one, I added raisin-like dried strawberries to a scone loaf to create sticky, jam-like pockets. In another, I gave scones the cookie treatment, plopping homemade plum compote into thumbprints ...