Hello All! in this video I Show you a wonderful trick I learned from back in the day. In this video I am using freezer pectin linked down below. Pectin in genereal is a natural and commercially produced essential ingredient in preserves, like jellies and jams. Without pectin, jellies and jams won't gel.
Pectin is a type of starch, called a heteropolysaccharide,
that occurs naturally in the cell walls of fruits and vegetables
and gives them structure. When combined with sugar and acid, it is what makes jams and jellies develop a semisolid texture when they cool.
Usually you need to cook the fruit first with regular pectin, but with freezer pectin you can add straight to the mixture and in 30 minutes you will notice it will start to thicken up!! ideal for keeping the fresh aroma of the fruit!
Hope you enjoy!!
affiliate link to the freezer pectin
www.amazon.com/dp/B00MXWOEGY/
affiliate link to dehydrator sheets
www.amazon.com/dp/B01EG403GQ/
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