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Simple Homemade Fruit Pectin Foreword by Bruno Botticelli Lorri offers a profound lookMaking natural pectin has never been easier! There's nothing better than homemade jam, but every home canner knows your jelly would just be syrup without pectin. Commercial pectins are filled with dextrose and require massive amounts of sugar to set, but you can make your own fruit pectin with this detailed guidebook. Self sufficiency expert Caleb Warnock provides easy to follow instructions for making your own fruit pectin to use in jams and jellies