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Wikipedia
Pectin (from Greek ''πηκτικός'' - ''pektikos'', "congealed, curdled") is a structural heteropolysaccharide contained in the primary cell walls of terrestrial plants. It was first isolated and described in 1825 by Henri BraconnotBraconnot, Henri. Keppler, Frank ''et al.'' Methane emissions from terrestrial plants under aerobic conditions. ''Nature'' 439, 187-190. It is produced commercially as a white to light brown powder, mainly extracted from citrus fruits, and is used in food as a gelling agent particularly in jams and jellies. It is also used in fillings, sweets, as a stabilizer in fruit juices and milk drinks and as a source of dietary fiber.
[edit] About Pectin
Present in various ripe fruits and vegetables, this natural, water-soluble substance is used for its thickening properties in the preparation of jams, jellies and preserves, the gelatinlike pectin is added to fruits that don't have enough natural pectin to JELL by themselves, and if pectin isn't used, the alternative is to continue cooking the mixture until it's reduced to the desired consistency, pectin only works properly when mixed with the correct balance of sugar and acid, and it's available in two forms — liquid (usually made from apples) and dry (from citrus fruits or apples).
Recipes With Pectin
Pectin, Plum, Sugar
Blood Orange, Meyer Lemon, Pectin, Sugar
Mulberry, Pectin, Sugar
Honey, Lemon Juice, Pectin
Mulberries, Pectin, Sugar
