Pectin and Safety in jam
I am new posting here but have read and learned a ton, thanks!
I have tried to find a definitive answer to this question:
Can I leave out commercial pectin in a jam recipe WITHOUT compromising its safety? I know the gel part, and am willing to play with that and try to get a consistency I like. But I want to make sure I am not impacting safety if I leave out pectin from an approved recipe.