#087 Rebroadcast

Jams, jellies, preserves, marmalade. So many kinds of fruit spreads, but how are they made? How do they go from fruit to gooey spread? How are they delicious? What the chemistry here, and how has it been going on long before we understood it?
References from this episode

https://www.chemistryworld.com/podcasts/pectin/3005903.article
https://www.nationalgeographic.com/culture/article/jam
https://extension.psu.edu/pectins-role-in-making-jam-and-jelly
https://pubs.acs.org/doi/pdf/10.1021/bk-1986-0310.ch001
https://www.researchgate.net/publication/223750507_Pectin_New_insights_into_an_old_polymer_are_starting_to_gel
https://pubs.rsc.org/en/content/chapter/bk9781782622956-00205/978-1-78262-295-6

 
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