Whole-fruit preserves keep the fruit in large pieces or halves, suspended in a soft set jelly rather than cooked down to a smooth jam. A short, fast boil with pectin keeps the fruit bright and holds its shape.
Whole-fruit preserves keep the fruit in large pieces or halves, suspended in a soft set jelly rather than cooked down to a smooth jam. A short, fast boil with pectin keeps the fruit bright and holds its shape.
Whole-fruit preserves keep the fruit in large pieces or halves, suspended in a soft set jelly rather than cooked down to a smooth jam. A short, fast boil with pectin keeps the fruit bright and holds its shape.
Whole-fruit preserves keep the fruit in large pieces or halves, suspended in a soft set jelly rather than cooked down to a smooth jam. A short, fast boil with pectin keeps the fruit bright and holds its shape.
Whole-fruit preserves keep the fruit in large pieces or halves, suspended in a soft set jelly rather than cooked down to a smooth jam. A short, fast boil with pectin keeps the fruit bright and holds its shape.
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