![]() There are plenty of ways to thicken a jam without using pectin. Can I use cornstarch instead of pectin in jam? Pectin is fruit-derived and is what makes jam or jellies gel. Gelatin is a viable option for non-vegans or non-vegetarians.Ī: NO! Knox gelatin is made from the cartilage and bones of animals, and makes “Jello”-type desserts or broth-thickeners. Cornstarch is a natural thickener that works as a seamless substitute for pectin. Citrus peels-especially the white part, or pith-are naturally packed with pectin. Store up to 4 weeks in refrigerator or 1 year in freezer.
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