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Food > Pectin
The following information is about Pectin.
Pectin Defined
Present in various ripe fruits and vegetables, this natural, water-soluble substance is used for its thickening properties in the preparation of jams, jellies and preserves. The gelatin-like pectin is added to fruits that don't have enough natural pectin to Jell by themselves. If pectin isn't used, the alternative is to continue cooking the mixture until it's reduced to the desired consistency. Pectin only works properly when mixed with the correct balance of sugar and acid. It's available in two forms-liquid (usually made from apples) and dry (from citrus fruits or apples).
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European Commission to fund new research project / WWU takes leading role
Published July 3, 2009, 3:55 am, uniprotokolle
In the next four years the European Commission will be providing funding to the tune of ¤6 million for the new "PolyModE" research project, which is being coordinated at the University of Münster.
Making jam can be one of the joys of summer
Published July 1, 2009, 11:03 pm, Lexington Herald-Leader
COLORADO SPRINGS — Blueberries, raspberries, blackberries — summer fruits of all types
Whining & Dining: Heaping helpings of guilt in piles of party leftovers
Published June 30, 2009, 10:10 pm, Memphis Commercial Appeal
I have been entertaining for years, but I still prepare far more food than anyone can eat when I have a party. Last weekend I co-hosted an engagement party with a group of friends and found out that we're all guilty of the same.
Keep the flavor of summer in a jar
Published June 30, 2009, 12:01 pm, Pittsburgh Tribune-Review
Summer fruits of all types, including strawberries, raspberries and blackberries — are at their peak and beckoning to be preserved. One quick and easy way to capture the essence of summer in a jar is to turn those fruits into jam.
Getting widespread attention
Published June 30, 2009, 10:25 am, Parry Sound North Star
Gerhard and Gabi Latka have done things a little backwards. The German couple moved to Parry Sound in 1989 and founded Crofter’s Organic on the Seguin River.
A new cookie recipe is always welcome in my kitchen
Published June 30, 2009, 1:01 am, Belleville News-Democrat
I love a good surprise, especially when it comes to food. So, when I ate two of the Rhubarb Cookies made from the recipe below, I made all kinds of smacky noises -- I'm glad I was standing in my kitchen with nary a witness in sight -- and licked up whatever crumbs I could find. It was like eating two tiny, moist iced cakes. Delish!
Switch foods to fight allergies
Published June 28, 2009, 12:37 am, Detroit Free Press
Christine Doherty's body won't tolerate wheat gluten. She's allergic to corn and eggs. And her daughter has soy allergies. They still eat. The Doherty family simply avoids processed foods and seeks out gluten-free and low-allergen fare.
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