{"type":"rich","version":"1.0","provider_name":"Transistor","provider_url":"https://transistor.fm","author_name":"Chemistry For Your Life","title":"What is jam? (and jelly and preserves etc.)","html":"<iframe width=\"100%\" height=\"180\" frameborder=\"no\" scrolling=\"no\" seamless src=\"https://share.transistor.fm/e/c52d00c3\"></iframe>","width":"100%","height":180,"duration":2302,"description":"#087 RebroadcastJams, 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 episodehttps://www.chemistryworld.com/podcasts/pectin/3005903.articlehttps://www.nationalgeographic.com/culture/article/jamhttps://extension.psu.edu/pectins-role-in-making-jam-and-jellyhttps://pubs.acs.org/doi/pdf/10.1021/bk-1986-0310.ch001https://www.researchgate.net/publication/223750507_Pectin_New_insights_into_an_old_polymer_are_starting_to_gelhttps://pubs.rsc.org/en/content/chapter/bk9781782622956-00205/978-1-78262-295-6Check out our website at chemforyourlife.comWatch our episodes on YouTubeFind us on Instagram, Twitter, and Facebook @ChemForYourLife.Want to start your own podcast? Use Transistor and you'll have the best podcast platform available. We use it and we are totally in love with it.","thumbnail_url":"https://img.transistorcdn.com/lu4HbLHuTW1O_8BhDI8VZ5qX3dCXZvibQi2muYIvp5w/rs:fill:0:0:1/w:400/h:400/q:60/mb:500000/aHR0cHM6Ly9pbWct/dXBsb2FkLXByb2R1/Y3Rpb24udHJhbnNp/c3Rvci5mbS9zaG93/LzMwOTkvMTY2Njgy/NzQwMS1hcnR3b3Jr/LmpwZw.webp","thumbnail_width":300,"thumbnail_height":300}