Plum and Raspberry Jam Recipe

Pectin—a naturally occurring polysaccharide in fruit—is what makes jam gel. Different fruits naturally contain more or less pectin, so, while you never need to worry about a Seville orange marmalade or quince jelly getting a proper set (unless you undercook or overcook them), some low-pectin fruits, like cherries and pears, don’t gel so easily.  High-pectin …

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