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Description
There's nothing better than homemade jam, but every home canner knows your jelly would just be syrup without pectin. Commercial pectins are filled with dextrose and require massive amounts of sugar to set, but you can make your own fruit pectin with this detailed guidebook. Self-sufficiency expert Caleb Warnock provides easy-to-follow instructions for making your own fruit pectin to use in jams and jellies with no unwanted fillers. Making natural pectin has never been easier. This mini paperback is part of the bestselling Backyard Renaissance Series.
Details
SKU: 9781945547348 Made in Hong Kong Author: Caleb Warnock Binding: Paperback Product Language: English Weight: 45.36 g (1.6 oz)
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