Show notes
#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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