Share your post with your fan club!
I am making Ina's pumpkin moose for Christmas, and would like to make it vegetarian-friendly. Has anyone had any luck subbing pectin for gelatin? I'm not sure I'll have time for a dry run. Thanks!
San Francisco-based Shakirah Simley, owner of Slow Jams, does not encourage the use of store-bought pectins. Ditch the synthetic stuff and make your own.
Updated 1 year ago | 4
Updated 1 year ago | 10
Updated 2 days ago | 126
Updated 5 hours ago | 264
Updated 16 days ago | 274