Do you find yourself agonizing over pectin? On this week’s episode of the Perfectly Preserved Podcast, we deep dive into the magic of pectin in canning. We’ll give you a clear understanding of pectin and when to use it to ensure your recipes set beautifully. We cover when to use pectin, different types of pectin that are commercially available, what pectin is made of, and naturally occurring pectin. We also offer advice for ensuring the best-tasting jams, jellies, and pie fillings. Pectin is an integral piece of successful canning, but that doesn’t mean it has to be a point of stress. Listen in for clarity and tips you can take straight to your jars!Join Anna and Jenny on Instagram to connect and learn more.Thanks for listening! Find the links and resources mentioned in today’s episode in the show notes below. Send your food preservation questions to perfectlypreservedpodcast@gmail.comSHOW NOTES:See more from Jenny on this episode here https://thedomesticwildflower.com/perfectly-preserved-episode-6-pectinSee more from Anna on this episode herehttps://smarthomecanning.com/blogs/news/perfectly-preserved-podcast-ep-6-pectin