Can i use Cornstarch for thickening jams or jellies?

Here's why:

* Cornstarch needs to be cooked: Cornstarch thickens through gelatinization, which happens when it's heated in a liquid. While jams and jellies are cooked, the process is very short and doesn't allow cornstarch to fully thicken.

* Cornstarch doesn't set: Jams and jellies need to set to a firm texture. Cornstarch won't provide that kind of setting power.

Instead, use pectin: Pectin is the natural ingredient that makes jams and jellies set. It comes in different forms, and you'll need to follow specific instructions for the type you choose.

Here are some tips for making jams and jellies:

* Use high-quality pectin: This is crucial for a successful set.

* Follow the recipe carefully: The amount of pectin, sugar, and fruit are all important factors in setting.

* Use a candy thermometer: This helps you ensure the jam or jelly reaches the correct temperature for setting.

* Test for setting: You can check for a good set by placing a spoonful of the jam on a chilled plate. If it sets quickly, your jam is done.