Gelatin is used as a stabilizer in many baking preparations. In small amounts, gelatin adds body, like to a sauce or whipped cream; in greater amounts, it can set a liquid so firmly that it can be sliced or cut into shapes. Using the precise amount of gelatin is crucial: […]
Makes 4 pints Chef’s Note: This jelly can be processed in a hot water bath, if desired. Because proper technique is so important to successful and safe canning and preserving, make sure to consult instructions in the CIA’s book Preserving or consult the USDA’s Complete Guide to Home Canning. Processed, […]
Makes 10 donuts Whether you save them as a special Hanukkah treat or enjoy them year round, there is no wrong reason to eat a jelly donut. Use any jelly or jam that you like best, or fill the donuts with dulce de leche, vanilla cream, or chocolate-hazelnut spread. Ingredients […]
Pectin is a thickener derived from fruits such as tart apples or citrus. It is used to make jams and jellies as well as some candies. In order for pectin to gel and thicken a mixture, the recipe must have the proper balance of acids and sugar. Since fruits contain […]