Tuesday, June 14, 2011



Bookmark and Share

Pectin is a thickening agent, which naturally occurs in fruits and vegetables. It is used when making jams and jellies because of its ability to help fruits form a gel when heated together for a short period of time. It is most often derived from apples or citrus peels, and can be purchased in powdered or liquid form.

Fully ripe fruit contains less pectin than under ripe fruit. Grapes, tart apples, sour blackberries, currants, raspberries, cranberries and sour plums are all high in pectin. Apricots, peaches, pineapples, strawberries and rhubarb are low in pectin.

Jelly or jam made with added pectin requires less cooking and generally produces a larger batch. These products have more natural fruit flavors, too. In addition, using added pectin eliminates the need to test hot jellies and jams for proper gelling.

No comments:

Post a Comment