Removing pulp from fruit juice yields a lean, vibrant flavored juice. If you’re making an effervescent juice, getting rid of the thick pulp keeps the sparkling juice from becoming foamy: chfstps.co/1GVwePe | ChefSteps

HERES HOW TO MAKE IT: Jam making 101 I love to make jam and I love to make jam with honey. Most pectins (thickening agent) needs to be full sugar but not @pomonas.universal.pectin First things first, get your tools and equipment in order (mise en place): canner, jars & lids, lid & jar lifter & fruit, honey, lemon juice, pectin, pot Directions: 🫙 Prepare your water bath canner with 6 washed & rinsed pints (I always do extra just in case) or 12 half pints 🫙 Prepare your @forjarsusa lids by boili

| use the simple, old fashioned method for jam making (for high pectin fruits). Equal parts fruit and granulated sugar plus a couple of tablespoons of lemon juice. For low-pectin fruits like strawberries I would add in pectin or use jam sugar which has it added in and follow the method on the bottle/packet. #jammaking #homemadejam #raspberryjam #homecooking #fblifestyle | Tahnee Batch Cooking