Mascarpone (mahs-kar’-pohn) – an Italian cheese from the Lombardy region, made by curdling milk cream with citric acid or acetic acid
8 oz mascarpone ≈ 6 oz cream cheese blended with 1/4 c heavy cream and 5 Tbsp sour cream
Pectin (pehk’-tin) – setting agent for jams and jellies; available in powdered or liquid form
1 box powdered pectin ≈ 1 packet liquid pectin
Whisk powdered pectin into the sugar before you combine it with the fruit. It must be cooked with the fruit & sugar to avoid clumping.
Kale (Kayl) – a plant in the mustard family, having dark green, spreading, usually crinkled leaves that are eaten as a vegetable
Spinach – can substitute equal amounts, but spinach will cook much faster